Free Online Recipes

Ingredients:

• 3-4 loaves of white bread
• Water
• Chicken broth
• Insides of the turkey
• 2 bunches of celery
• 1 or 2 onions
• 2 tablespoon butter
• 1/2 teaspoon sage
• Oysters, optional
• Mushrooms, optional

Directions:

• The night before you want to eat the stuffing, break the bread into small pieces, about 1 inch squares, into 2 huge bowls or pots. Let the bread sit overnight to dry out.
• The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked, about 20/30 minutes.
• Remove insides for later use or discard. Keep water and put aside.
• Preheat oven to 350F. Chop onion and celery and place into food processor until minced.
• Melt 2-3 tablespoons of butter in large saucepan. Saute onion and celery until heated through.
• Depending on how much stuffing you want and how much celery and onion you have chopped, you may have to saute the onion and celery in two parts.
• Once cooked, pour the onion-celery mixture directly over the dried out bread.
• Pour 1/2 tsp. sage over bread-onion-celery mixture. Then take your reserved water and pour slowly over bread. The bread will shrink as you do this.
• Mix thoroughly and smell-taste for perfect stuffing. If you need more liquid, open a can of chicken broth and pour over bread.
• If you need more spice, add more sage. If you are using oysters, add them now.
• Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
• Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
• If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
• Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.