Stuffing
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16 cups
3 cups 4 cups 1½ sticks ½ head 1 cup 1 t 1 t 2 t 1 T 2 T 1 T |
bread cubes from hearty white sandwich bread
celery onion butter roasted garlic flat leaf parsley dried oregano dried basil black pepper fresh thyme (1 t dried) fresh sage (2 t dried) fresh rosemary (1 t dried) |
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- Roast garlic in oven or quick roast in oil
- Chop bread into ½" cubes, spread out on sheet pans and dry in the oven at 225 for 20 to 40 minutes. The cubes should be dry and crumbly.
- Chop onion and celery fairly fine and fry with the butter on low heat until soft. Add all but bread cubes and mix to distribute spices. Fold in bread cubes.
- To stuff the turkey, insert a single or double layer of cheesecloth into the main cavity and gently fill it with stuffing. Don't press it in too much. Repeat with the smaller side. The cheesecloth will make it quick and easy to remove the cooked stuffing. You probably won't get more than 1/3 of this recipe in a large turkey.
- When the turkey comes out of the oven remove the stuffing and mix with the uncooked left over stuffing. Transfer everything to a buttered 9"x13" baking pan, add 1 cup of chicken stock, and bake the mixture at 350 for about 20 minutes. Internal temp of the stuffing needs to get to at least 165 degrees to be safe to eat. I tend to bake this uncovered because I like the dry crispy parts that form on the top. If you like a soft moist stuffing than bake it covered.
- Yield: 14
- Source: Dad
- Calories: 2520/recipe and 180/serving when cooked outside the bird.
- Advanced Prep: Mix/cook everything but don't mix in the bread cubes. When ready to stuff the turkey, reheat the wet mix and mix everything together.
- Notes: I make one batch of this for Thanksgiving with 10 to 12 adults. With large multi day events you may need to make a second batch later.
