Bread Stuffing for Turkey (Works Well with Chicken Also)
Try this Bread Stuffing for Turkey (Works Well with Chicken Also) recipe, or contribute your own.
Try this Bread Stuffing for Turkey (Works Well with Chicken Also) recipe, or contribute your own.
- Carbohydrate 229.50312 g
- Cholesterol 240.8 mg
- Fat 105.77907 g
- Fiber 11.7102504380345 g
- Protein 35.92865 g
- Saturated Fat 60.773335 g
- Serving Size 1 1 Serving (653g)
- Sodium 3316.5455 mg
- Sugar 217.792869561965 g
- Trans Fat 8.87071749999998 g
- Calories 2009 calories
Step-by-step
- Melt the butter in a skillet and stir in the onion (we dont add the celery because we like it to keep its crunch, but you can cook it with the onion if you like). Cook over low heat until the onion is soft. Add this mixture to the cubed bread along with the celery and toss lightly with the seasonings. Add the chicken broth to taste.
- We don't add too much broth if we are cooking the stuffing in the turkey, but add more if we are cooking the stuffing in the oven. This recipe is enough for an 11 - 12 pound turkey. Make 1 and 1/2 times the recipe (or more) if your turkey is bigger or if you want extra stuffing. We have experimented with fancy stuffings but always come back to Moms in the end.
How much liquid is actually necessary to keep cubed bread from turning into mush inside a roasting bird? Moisture absorption depends heavily on the initial dryness of the bread. Stale cubes require more broth, whereas fresh loaves collapse quickly under heavy liquid additions. Control this by toasting soft bread cubes in a 350 degree oven for fifteen minutes before mixing.
- Sauté finely chopped onions over low heat for eight to ten minutes to extract moisture without browning.
- Adjust chicken broth quantities based on the cooking vessel: use less liquid inside a cavity to prevent bacterial safety hazards, and more when baking the mixture separately in a casserole dish at 375 degrees for thirty minutes.
- Retain raw celery in the bowl if structural crunch is desired, or soften it alongside the onions for a uniform texture.
- Store leftover baked portions in an airtight container within the refrigerator for up to four days.
Pair this savory bread side with acidic items like cranberry relish or sharp pickles to cut through the heavy butter content. Reheat refrigerated leftovers covered with foil at 325 degrees until steaming hot throughout.
