Yield: 1 Servings
|8 cups||Cubed bread; I use oatmeal but any bread will do. Cube it the day ahead to make life easier and to let it dry a little, but not too much.|
|¼ pounds||Unsalted butter (up to 1/2)|
|¼ cup||Finely chopped onion (or more)|
|½ cup||Finely chopped celery (or more)|
|½ teaspoon||Freshly ground pepper|
|Salt and poultry seasoning to taste|
|¼ cup||Chicken broth (or more)|
Melt the butter in a skillet and stir in the onion (we don't add the celery because we like it to keep its crunch, but you can cook it with the onion if you like). Cook over low heat until the onion is soft. Add this mixture to the cubed bread along with the celery and toss lightly with the seasonings. Add the chicken broth to taste. We don't add too much broth if we are cooking the stuffing in the turkey, but add more if we are cooking the stuffing in the oven.
This recipe is enough for an 11 - 12 pound turkey. Make 1 and ½ times the recipe (or more) if your turkey is bigger or if you want extra stuffing.
We have experimented with fancy stuffings but always come back to Mom's in the end.
Posted to EAT-L Digest by Felicia Pickering <MNHAN063@...> on Nov 18, 1997