|
|
|
|
| |
 |
Ingredients |
 |
|
| |
1/2 cup |
Butter or margarine |
|
| |
1 |
Large onion, diced |
|
| |
1 cup |
To 2 cups diced celery w/leaves |
|
| |
15 cup |
Toasted 1/2-inch bread cubes |
|
| |
1 1/2 tsp |
Salt |
|
| |
1/4 tsp |
Black pepper |
|
| |
1 tbsp |
Dried sage, or 1/4 cup minced fresh sage |
|
| |
1/2 cup |
Chopped parsley |
|
| |
1 cup |
Turkey stock, water, or milk |
|
|
|
|
| |
|
Instructions |
|
|
|
|
|
| |
1.
|
Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover stuffing in lightly greased casserole at 325 degrees for 45 minutes to 1 hour or until heated through.
|
|
| |
|
|
|
|
|
| |
|
|
|
