Bread Stuffing (Holiday inspiration)

 

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

1. In a 4-quart Dutch oven, melt butter over medium-high heat.
2. Cook celery and onion in butter, stirring occasionally, until tender ; remove from heat.
3. In large bowl, toss celery mixture and remaining ingredients ; use to stuff one 12- to 15-pound turkey.
4. 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.
5. Bake stuffing in casserole with turkey for the last 35 to 40 minutes of baking or until heated through.

Roast Turkey (Timetable), click here for the information.

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