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Turkey Stuffing Recipe

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This recipe for Turkey Stuffing, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Newton
Added: Tuesday, September 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. oil
1 qt. diced celery
1 tbsp. salt
1/2 tsp. pepper
1 & 1/2 to 2 c. chicken broth or milk or water. 1 c minced onion. 4 qts. bread cubes, firmly packed in cup (2 to 4 day old bread, dried)
2 tsp. poultry seasoning

Directions:
Directions:
Saute onion and celery in oil over low heat in skillet, stirring ocasionnaly until onion is soft, but not browned. Meanwhile, blend seasonsings with bread cubes. Add onion, celery and oil. Blend together with large wooden spoon or spatula. Pour the broth gradually over ingredients, stirring lightly. Add more seasoning as desired. Stuff the "bird"'s body and neck cavaties just before baking. (It can be unsafe to stuff it and store in refrigerator or leave out on counter.) Extra stuffing that doesn't fill the bird can be baked in a pan or casserole dish the last hour of turkey cooking. If desired, baste with pan drippings from turkey or with broth (canned or otherwise).

Number Of Servings:
Number Of Servings:
approx. 8 using a 14-18 pount ready-to-cook turkey
Preparation Time:
Preparation Time:
1/2 hour to assemble
Personal Notes:
Personal Notes:
Sometimes I cut bread up several days before I will use it, and either spread it out in a thin layer on the counter or on a cookie sheet. Or I put it in a very large bowl and stirl it several times a day to let the air at it.

This is my mother's recipe---and perhaps her mother's? My family---the Adamses---have always loved this recipe, and it's the only one I love to use! With turkey and turkey dressing, it's a real winner---and actually, I could make my Thanksgiving and Christmas dinner out of nothing but the dressing, gravy and turkey! Forget the trimmings!

 

 

 

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