Things You'll Need:
- 10 to 12 Pound Turkey
- 1-pound loaf of sliced bread
- 1 large onion, finely minced
- 2 stalks celery, finely diced
- Sage
- Butter
- 1 cup chicken broth
- Salt
- Pepper
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Step 1
Cube the bread into pieces approximately 1 inch by 1 inch, leaving crusts on. Place cubed bread on baking sheet in one layer to dry out for 2 hours.
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Step 2
Mince the onion finely, about the size of slivered almonds. Dice the celery finely, also about the size of slivered almonds.
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Step 3
Microwave the chicken stock and butter together, until the butter melts and stock is hot. Remove from the microwave and add the sage to the hot stock.
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Step 4
Place dried bread cubes in a large, wide bowl. Add approximately ΒΌ cup of the stock mixture, enough to barely moisten the bread.
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Step 5
Add the diced celery and onions and toss with the moistened bread mixture. Mix well. Add salt and pepper to taste.
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Step 6
Add enough stock to the mixture that bread will hold a ball shape when grasped in your hand.
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Step 7
Stuff the turkey, which has been well-rinsed and seasoned with salt and pepper.
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Step 8
Bake the turkey.
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Step 1
Chop or crumble sausage into the stuffing mix for a smokey flavor.
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Step 2
Add apples and walnuts or pecans for a crunchy texture.
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Step 3
Substitute white wine for the chicken broth for a more subtle flavor.
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Step 4
Add lemon wedges to the turkey before stuffing for a crisper flavor.
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Step 5
Include raisins in the basic recipe for a subtle, sweet flavor.
