Makes 10 servings (½ cup each)
- ¾ cup butter or margarine
- 2 large stalks celery (with leaves), chopped (1½ cups)
- 1 large onion, chopped (1 cup)
- 10 cups soft bread cubes (about 15 slices)
- 1½ teaspoons chopped fresh or ½ teaspoon dried thyme leaves
- 1 teaspoon salt
- ½ teaspoon ground sage
- ¼ teaspoon pepper
- In a 4-quart Dutch oven, melt butter over medium-high heat.
- Cook celery and onion in butter, stirring occasionally, until tender ; remove from heat.
- In large bowl, toss celery mixture and remaining ingredients ; use to stuff one 12- to 15-pound turkey.
- After stuffing turkey, place any remaining stuffing in a 1- or 2-quart casserole that as been greased with shortening or cooking spray ; cover and refrigerate.
- Bake stuffing in casserole with turkey for the last 35 to 40 minutes of baking or until heated through.
Apple-Cranberry Stuffing
Add 3 cups finely chopped apples and 1 cup fresh or frozen cranberries with the bread cubes ; 12 servings (½ cup each).
Cornbread Stuffing
Substitute cornbread cubes for the soft bread cubes ; 10 servings (½ cup each).
Mushroom Stuffing
Cook 2 cups sliced mushrooms with the celery and onion ; 11 servings (½ cup each).
Orange-Apple Stuffing
Add 1 cup diced orange sections and 1 cup finely chopped apples with the bread cubes ; 12 servings (½ cup each).
Oyster Stuffing
Add 2 cups shucked oysters, drained and chopped, with the remaining stuffing ingredients ; 12 servings (½ cup each).
Sausage Stuffing
Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage over medium heat, stirring occasionally, until no longer pink ; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining stuffing ingredients ; 12 servings (½ cup each).
BON APPÉTIT
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