Turkey Stuffing
This is the basic stuffing recipe I use, you can add apples or other fruits and nuts to it to vary it if you like. You can also add some cooked bulk sausage to it for a different taste.
This will stuff a 25 pound turkey, with some left over, cut the recipe down for smaller birds.
16 cups of toasted bread cubes
1/2 pound butter
3-4 cups of turkey or chicken stock, depending on your breads dryness
2 cups of diced onions
2 cups of diced celery
1 cup of fresh chopped parsley
1 tablespoon thyme leaves
1 tablespoon sage leaves
salt and pepper to taste
Saute the onion and celery in the butter for 10 minutes, add the stock and bring to a simmer, add the thyme, sage and parsley. Put the bread cubes in a large bowl and add the wet ingredients, mix together thoroughly with your hands, taste and add salt and pepper. Fill cavity of turkey with mixture and bake any leftover in a separate baking dish.
When I make this I typically use a home made bread that I add some of the same seasonings to while I mix the dough, then bake it, and let that bread dry out for a week or two before I use it. Any mixture of different breads or rolls can be used, you want the bread or rolls to be stale and toasted though so they soak up the broth. How much broth you will actually need depends on how dry your bread is, and how moist you prefer your stuffing.
Happy Holidays!
Mattie