Savory Stuffing

Name: Savory Stuffing
Ingredients: 1/2 cup unsalted butter; 3/4 cup diced celery; 1/2 cup chopped onion; 1/2 sliced mushrooms; 1/2 cup chopped fresh oyster (can be omitted); 2 tablespoons chopped fresh parsley; 1 bay leaf; 6 cups freshly dry bread cubes (use a mixture of white, wheat, and bagels); 1 teaspoon salt (if using canned boullion that is salted, omit the additional salt); 1/2 teaspoon sage; 1/2 teaspoon poultry seasoning; 1/2 cup vegetable broth

12 ingredients

8 steps

Ingredients

1/2 cup unsalted butter
3/4 cup diced celery
1/2 cup chopped onion
1/2 sliced mushrooms
1/2 cup chopped fresh oyster (can be omitted)
2 tablespoons chopped fresh parsley
1 bay leaf
6 cups freshly dry bread cubes (use a mixture of white, wheat, and bagels)
1 teaspoon salt (if using canned boullion that is salted, omit the additional salt)
1/2 teaspoon sage
1/2 teaspoon poultry seasoning
1/2 cup vegetable broth

Directions

1

Saute celery, onion, mushrooms, and spices in butter for 5 minutes.
2

Toss bread cubes in saute mixture.
3

Cover and cool in refrigerator overnight.
4

Loosely stuff in the front neck cavity and back end of turkey.
5

Allow about 1 cup of stuffing for each pound of turkey.
6

If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
7

Cook at 350 for 45-50 minutes, basting frequently with stock.
8

WATCH IT! It will burn easily.