12 November 2007

Turkey Stuffing
This is the stuffing I make for Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

12 cups bread, cubes
1 cup unsalted butter
3/4 cup minced onions
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushrooms (optional)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl.
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
7. We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
8. Note: regardling the amount of salt - yes, the amount listed above is correct to my taste. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly.
9. Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

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