Mom'S Stuffing

Ingredients

• get a turkey. off load the giblets. take out of bag, put in pan, cover with water, maybe two cups or more, add 1/4 cup of chopped onion and 1/4 cup of chopped celery.
• Cook until the neck is tender. cool. pick off the meat on the neck and put back in liquid. I don't use the heart, liver, kidney, but some people chop them up very fine and add them to the stuffing. We always use them as Thanksgiving treats for the animal kingdom.
• Put pan in refrigerator overnight. Next day you can skim off the fat and feel virtuous.
• Next:
• 2ish loaves of white sandwich bread. This depends on how much stuffing you want.
• Get two days before Thanksgiving. Leave out overnight unwrapped to get stale bread. Next day, day before thanksgiving, toast the bread, cut off the crusts, give to birds, and butter remaining toast lightly. Cut in cubes. Put in bowl and let it sit around.
• Thanksgiving morning, actually make stuffing. Heat up the liquid a bit to make it more fluid. Chop up more onion and celery. maybe half a cup of each. add to bread cubes. mix in two tablespoons of poultry seasoning, or more depending on taste. do some salt and pepper too, but go lightly on the salt. pour turkey broth over bread cubes, and mix up. you want it moist but not soaked. if there is any turkey broth leftover, you can use it for stock for the gravy. correct seasonings, which means, if you want more poultry seasoning, add it now. You can always add it but you can't take it away.
• Mix the stuffing. Cram it in the body cavity and the neck cavity. What won't go in the turkey you can put in a buttered casserole and bake.