White Bread Turkey Stuffing
Source of Recipe
Country Home magazine
List of Ingredients
1 1-lb. loaf white bread, cut or broken into small pieces
1 large white onion, finely chopped (1 cup)
¾ cup butter
2 tsp. poultry seasoning
½ tsp. salt
½–¾ cup chicken broth or water
1 8- to 10-lb. turkey
Cooking oil
Recipe
To begin preparing the turkey stuffing recipe spread bread pieces in a shallow baking pan. Bake in a 300° oven for 10 to 15 minutes or until bread is dry, stirring twice; cool. (Or let bread stand, loosely covered, at room temperature for 8 to 12 hours.) Transfer to a large mixing bowl; set aside.
Cook onion in hot butter in a medium saucepan until tender. Stir in poultry seasoning and salt. Add butter mixture to bread and toss to coat. Add enough broth or water to moisten.
Spoon some stuffing into body cavity of turkey. Spoon any remaining stuffing into a baking dish or casserole; cover and chill. Pull neck skin to back and fasten with a skewer. If a band of skin crosses tail, tuck drumsticks under band. If there is no band, tie drumsticks to tail. Twist wing tips under the back. Place bird, breast side up, on a rack in a shallow roasting pan; brush with cooking oil. Insert a meat thermometer into center of 1 of the inside thigh muscles. The thermometer should not touch the bone. Cover with foil, leaving air space between bird and foil. Lightly press the foil to the ends of drumsticks and neck to enclose bird.
Roast in a 325° oven for 3 ¼ to 3 ¾ hours or until thermometer registers 180° (instant-read thermometer inserted into stuffing should register 165°). Uncover bird and cut band of skin or string between drumsticks after 2 hours. Uncover stuffing in casserole and add to oven the last 30 minutes of roasting. Remove bird from oven; cover. Let stand 15 minutes before carving. This recipe makes 8 to 10 servings.
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