How to Make Turkey Stuffing

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    Stuffing for a Ten to Twelve Pound Turkey

    • 1). Cube the bread into pieces approximately 1 inch by 1 inch, leaving crusts on. Place cubed bread on baking sheet in one layer to dry out for 2 hours.

    • 2). Mince the onion finely, about the size of slivered almonds. Dice the celery finely, also about the size of slivered almonds.

    • 3). Microwave the chicken stock and butter together, until the butter melts and stock is hot. Remove from the microwave and add the sage to the hot stock.

    • 4). Place dried bread cubes in a large, wide bowl. Add approximately ? cup of the stock mixture, enough to barely moisten the bread.

    • 5). Add the diced celery and onions and toss with the moistened bread mixture. Mix well. Add salt and pepper to taste.

    • 6). Add enough stock to the mixture that bread will hold a ball shape when grasped in your hand.

    • 7). Stuff the turkey, which has been well-rinsed and seasoned with salt and pepper.

    • 8). Bake the turkey.

    Great Additions

    • 1). Chop or crumble sausage into the stuffing mix for a smokey flavor.

    • 2). Add apples and walnuts or pecans for a crunchy texture.

    • 3). Substitute white wine for the chicken broth for a more subtle flavor.

    • 4). Add lemon wedges to the turkey before stuffing for a crisper flavor.

    • 5). Include raisins in the basic recipe for a subtle, sweet flavor.

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