• 42c183a001a9e3c1bc23493408a81646

Mom's Turkey Stuffing

This recipe makes enough to stuff an 18-pound turkey, allowing 3/4 cup stuffing per pound. Makes 12 cups.

Prep
Cook
Serves 12people
Ingredients
Giblet Broth
Turkey giblets
Water to cover
Salt
Celery leaves
Onion slices
Bread Stuffing
2
cups chopped celery
1 1/2
cups chopped onion
1
cup butter
16
cup dry bread cubes (about 1 1/2 bags)
2
tsp poultry seasoning
2
tsp ground sage
1
tsp salt
1
tsp pepper
5
cups giblet broth
Directions
Giblet Broth
1.
Place giblets, except liver, in saucepan.
2.
Add water to cover; salt lightly.
3.
Add a few celery leaves and onion slices to water. Cover and simmer for 2 hours.
4.
Let cool; remove giblets.
Bread Stuffing
1.
Cook celery and onion in butter until tender, but do not brown. In a large bowl, combine the celery mixture with bread cubes, poultry seasoning, ground sage, salt, and pepper. Toss with enough broth to moisten.
2.
In a large bowl, combine the celery mixture with the bread cubes.
3.
Add the poultry seasoning, ground sage, salt, and pepper.
4.
Toss mixture with enough broth to moisten.
5.
To prepare turkey for stuffing, rinse bird and pat dry. Stuff wishbone cavity lightly; skewer neck skin to back. Sprinkle large cavity with salt. Lightly spoon in stuffing. Skewer cavity closed. Roast.

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