The Best Poultry Stuffing Ever |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 12 |
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I got this recipe years ago from the ladies at St Mary's Catholic Church in Barnesville, MD. We were cooking turkeys for a community Thanksgiving dinner and they wanted a consistent tasting dressing. The only change I have made to it is to add the 3 whole eggs. The recipe is for a 20-25 pound turkey, but if you make one third of the recipe, it makes more than enough for a 12-15 pound bird. You'll never use another recipe after this one. I've also baked it outside the bird in a greased casserole at 350 degrees for about 1-1 1/2 hours. Depending on how moist you like your stuffing, I often add 2- 2 1/2 cups of chicken broth to the bread - but this was not in the original recipe. Ingredients:
3 loaves white bread, torn up |
3 cups butter or 3 cups margarine |
8 stalks celery, chopped |
4 medium white onions, chopped |
1 tablespoon poultry seasoning |
1 teaspoon ground black pepper |
1 teaspoon salt |
3 whole eggs, beaten (optional) |
Directions:
1. Tear up, or cut the bread into small pieces.
2. Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
3. Pour over bread.
4. If desired, add the beaten eggs and toss until incorporated.
5. Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.
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