Classic Turkey Stuffing (For Stuffing A Turkey)
Yield 12-13 cups
INGREDIENTS:
1 loaf white sliced sandwich bread (purchase a 675-gram loaf bread)
3 large onions, finely chopped
4 large garlic cloves, chopped (garlic lovers use more, I always do!)
1/2 cup plus 2 tablespoons butter (do not reduce!)
4 large celery ribs, finely chopped (including the leaves)
2-4 teaspoons poultry seasoning (or to taste)
1 1/2 teaspoons ground savory
1 tablespoon seasoned salt (or use 1-2 teaspoons white salt, or to taste)
1-2 teaspoon fresh ground black pepper, or to taste
1 (10 ounce) can water chestnuts, drained and coarsely chopped (can use 2 cans if desired for a more nutty flavor)
INSTRUCTIONS:————————————————
Remove the crusts from the bread slices.
Slice bread into 1/2-inch pieces (does not have to be exact, you should have about 12-14 cups cubes).
Spread the bread cubes on a large baking sheet.
Bake in a preheated 350 degree F oven for about 10-12 minutes stirring occasionally and rotating the sheet/s halfway through baking time until the cubes are lightly toasted; place in a large bowl.
Melt butter in a large skillet over medium heat until hot and sizzling.
Add in onions, garlic and celery (with the chopped leaves) stir immediately with wooden spoon; add in the poultry seasoning, seasoned salt and black pepper; saute for about 5-6 minutes.
Stir the onion/celery mixture along with the chopped water chestnuts into the bread cubes; toss well to combine.
Add in more seasoned salt (or white salt) and black pepper if desired to taste.
Allow the stuffing cool completely before stuffing the turkey or roasting chicken.
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