- 1/4 cup butter or margarine
- 1 large onion, chopped
- 2 cups chopped celery
- 1 lb. fresh mushrooms, sliced
- 1 loaf day-old bread, toasted and cut into 3/4-inch cubes (about 10-12 cups)
- 1 egg, beaten
- Stock from the turkey giblets and/or chicken broth(approximately 1 to 2 cups)
- 1 cup chopped walnuts, pecans or chestnuts, if desired
- Salt and freshly ground pepper to taste
- Dried crushed sage to taste
- Dried crushed thyme to taste
To make turkey giblet stock, place giblets (giblets and neck), water, and salt in small saucepan over low heat; bring to simmer and simmer for about 1 hour, uncovered. Remove from heat and strain stock into container for use with stuffing. Alternatively, you can use chicken stock or just plain water. In large pot (large enough to hold all the prepared stuffing) over medium-high heat, melt butter or margarine. Add onion, celery and mushrooms; sauté until soft. Mix in bread cubes and egg with enough chicken broth to moisten. Add nuts, salt, pepper, sage, and thyme; stir until well blended. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. To stuff turkey, do not cool stuffing. Spoon directly into turkey cavity right after preparation. Stuff turkey loosely ? about 3/4 cup of stuffing per pound. Immediately place stuffed, raw turkey in oven set no lower than 325°. Stuffs a 20-pound turkey
NOTE: The USDA has come up with a one-temperature-suits-all for poultry safety: 165°. For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market: regular, oven-proof; instant read and digital; pop-up timers; and microwave-safe thermometers.
Depending on your family?s taste, add or delete ingredients (onions, celery, mushrooms, and or nuts) to make to your liking.
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