The Stuff You Need:
For a 14 – 15 pound turkey:* (see chart below for larger birds)
12 cups of cubed or torn bread; dry to semi-dry
1/2 cup Butter
1 cup Onion, diced small
1 cup Celery, diced small**
1/2 teaspoon ground Pepper
1 teaspoon dried Sage***
1 cup broth per 4 cups bread cubes (approximate)
1 teaspoon dried Thyme
1 teaspoon dried Savory
Here's How It's Done:
- Melt the butter in a large fry pan over medium heat.
- Add the onion and celery and cook until softened.
- Add seasonings and stir to combine. Remove from heat.
- In a very large bowl or stock pot, combine bread, cooked celery and onions. Stir to combine.
- Add broth in small amounts until stuffing mix is just moistened.
- Place stuffing inside the turkey cavity. Don’t pack or over stuff. Pin or tie the openings of the turkey and roast at 300 degrees for 20 minutes per pound.
- Any remaining stuffing can be cooked in a casserole dish, covered in foil, for an hour or two at the same temperature.
- When the turkey is done roasting, let it sit for 20 minutes before carving. Remove stuffing to serving bowl promptly.
Notes:
*Stuffing Calculation Chart
Quantity of Stuffing | Size of Bird | Number of Servings |
---|---|---|
6 cups | 8 to 10 pounds | 8 to 9 |
2 quarts | 10 to 12 pounds | 10 to 11 |
3 quarts | 12 to 15 pounds | 12 to 16 |
4 quarts | 15 to 20 pounds | 18 to 20 |
1 Quart = 4 Cups
**You can dice your onions and celery a day or two in advance to save some time on Thanksgiving day.
***Feel free to adjust seasonings to suit your own taste.
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