School is in session for the Fall which means the next few months will fly by and you will be facing a turkey and company for Thanksgiving or other festive dinner events over the holidays. In our house, the star of the show, after the roasted turkey, is the stuffing. There are lots of ways to make stuffing but we like the basic bread variety. Also, I do not stuff the bird as that cuts down on potential problems that could lead to stomach upsets. I bake my stuffing in a separate baking dish and periodically give it generous servings of turkey drippings. For a stuffing that stands up to the liquids, use a firm, white bread. Sour dough bread is also good and gives it a bit of a tang.
Bread Stuffing
Approximately six cups cubed bread
One large onion, chopped finely
One cup diced celery
2 sticks butter or margarine, melted
2 teaspoons ground, black pepper
3 teaspoons salt
1 tablespoon poultry seasoning
1 teaspoon each onion powder and garlic powder
Fresh or canned chicken or turkey broth to moisten bread
Gently simmer the onion in the butter or margarine until tender. Add the diced celery and remove from stove. In a large bowl, combine the bread and spices and toss thoroughly. Add the melted butter, onion and celery mixture and mix well. Add enough broth to moisten the bread without letting it become soggy. Pack into a well-greased baking dish and bake for approximately 30 minutes or until crusty on top and well-browned.
Ideas . . .
You can brown ½ pound of sausage and add it to your bread stuffing.
Finely diced, tart apples work well with your Thanksgiving fare, too.
Remember to make more than you will need as it fries up nicely with leftover turkey.
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