posted by Polar Bear 10-25-101 9:09 AM
Stuffing
For a large turkey (15 to 20 lb)
2 lbs. White bread (home made or a premium commercial brand)
1 med onion, chopped
1 med stalk celery, chopped
4 tsp. Butter
1/4 c chopped parsley
1 1/2 tsp salt
1 tsp. Rubbed sage
1 tsp. Ground thyme
1/2 tsp. Black pepper
1/4 tsp. Cayenne
1/4 tsp. Ground bay leaf
2 large eggs
optional:
1 lb. Italian sausage (sauteed and crumbled)
1 lb. mushrooms (sliced)
2 c oysters (chopped) (add packing liquid to the stuffing)
1 c walnuts (chopped)
2/3 c giblets (braised and chopped)
Toast bread and cut into cubes. Saute onion and celery in butter until just tender, about 5 minutes. Add seasonings and sauté 30 seconds. Toss with bread crumbs, eggs, and any optional ingredients.
Use to stuff a large (15 to 20 lb turkey), placing any excess in a lightly-greased covered casserole dish (chill until an hour before needed); an hour before turkey finishes, baste extra stuffing with 1 c pan juices and place in oven. Or, to cook all the stuffing separately, add 2 c chicken stock and 4 tbsp melted butter; place in a large pot; simmer covered 45 minutes to 1 hour, 2 hours in a slow cooker; if desired, spread in a shallow baking dish and broil briefly until golden brown; alternatively, bake 1 hour covered in 325 degree oven, removing lid for last 20 minutes.