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Stuffing for Turkey
A traditional stuffing with celery and onions that can be baked with the turkey or in a casserole dish. Just like grandma used to make.
Ingredients
- Cubed bread
- 1/4 - 1/8 c butter
- 1 large onion, diced
- 3 sticks celery, diced
- 1 tsp poultry seasoning
- 1 tsp seasoning salt
- salt, pepper, garlic powder, onion flakes and parsley to taste
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Method
In a large frying pan (cast iron is ideal) saute onion and celery sticks in butter until soft (3-5 minutes). Add spices. Add bread and coat. Stuff into the back side of the bird, and close the flap of skin using long skewers like straight pins. Cook as usual.
Notes: Depending on the size of the group, use cubed bread the size of a canteloupe for a small group, up to the size of a football for a large group. While some people are uncomfortable with stuffing done in a turkey, this recipe has been used in the family for years. I suppose you could bake it in the oven in a covered dish.
Number of Servings: 12
