As you contemplate what stuffing recipe you will use this year, here are some basic stuffing tips that will make any choice you make easier and successful.
1. Any kind of bread makes great stuffing. Instead of white bread, try whole grain, sourdough, rye, herb or corn bread, or mix and match them.
2. Put stuffing in a greased casserole; cover and bake it during the last 30 to 45 minutes of turkey roasting or until hot in the center. For a crisper, browned top, uncover the stuffing during the last 15 to 20 minutes.
3. Always remove stuffing from the bird before carving it or it won’t cool quickly enough, letting bacteria grow more easily.
4. Try stuffing your turkey with something besides bread. Add a couple of quartered onions and a clove or two of garlic to the cavity, or use wedges of fresh lemon and orange and fresh herbs.
Beautiful Bread Stuffing
Makes 10 Servings, 1/2 Cup Each
3/4 cup butter or margarine
2 large stalks celery (with leaves), chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
10 cups soft bread cubes (about 15 slices bread)
1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon pepper
1. In a Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
2. In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 12- to 15 -pound turkey. After stuffing turkey, place any remaining stuffing in a 1 – or 2-quart casserole that has been greased with shortening or sprayed with cooking spray.
3. Cover and refrigerate. Bake stuffing in casserole with turkey for the last 35 to 40 minutes of baking or until heated through.
Incoming search terms:
- bread stuffing for turkey recipes
- bread stuffing recipe
