Ingredients
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1-1/2 cups chopped onion
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1-1/2 cups chopped celery
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1/2 cup butter (1 stick)
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1 teaspoon poultry seasoning
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1 teaspoon rubbed sage
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1 teaspoon salt
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freshly ground black pepper, to taste
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2 to 3 cups chicken or turkey broth
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8 cups coarse dried bread crumbs
Instructions
- Sauté the onion and celery in butter in a medium skillet until tender. Stir in the seasonings. Put the bread crumbs in a large bowl. Add the onion mixture, pan drippings and broth to the bread crumbs and toss to mix.
- If you want to stuff your turkey, stuff the neck and body cavities, and roast immediately.
- If you want to cook the stuffing separate from the turkey, put it in a roasting pan or big casserole dish and bake in a 375°F oven. Stir it after 15 minutes, and add more broth if it seems too dry. Total cooking time should be about 30 minutes.
- Makes 8 cups, enough for a 12 to 14-pound turkey.
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