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Instructions |
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Slice french bread into cubes and dry. Mix the dried bread, Stove Top, celery, onion and
seasoning together before adding the water to make sure it is mixed well.
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Heat the giblets and neck in a 3 qt. kettle. Add the hot water to the dried mixture
gradually. Make sure it does not get to moist. The stuffing that goes into the turkey
should be more dry than the stuffing that is in the baking dish. Place the remaining
stuffing in a BUTTERED container. (If the stuffing is a bit dry sprinkle with some of the
juices from the turkey before putting in the oven to bake.) Put slices of butter on top of
the stuffing in the baking
dish before baking. Bake 1 hour at 325.
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Lightly stuff the turkey with the bread stuffing. Do not pack it. This amount is for a 20 lb.
turkey and lots of guests. Bake Turkey as directed.
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Variations for this stuffing is to add raw hamburger to the dried mixture before adding
the water. Grind the gizzard and add that to the dried mixture before adding the water.
Using chicken broth and water for the mixture.
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Originally Submitted
11/26/2009
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