Turkey Stuffing

14 ingredients
1 steps

Ingredients

  • 10-12 cups firmly packed bread (white or french); cut into 1/2 to 1 inch squares
  • 1 stick unsalted butter
  • 2.5 cups chopped onion
  • 2 cups chopped celery
  • 2 cups mushrooms (coarsely chopped)
  • 1/2 cup parsley (chopped fine)
  • 2T finely chopped fresh sage
  • 2T finely chopped fresh thyme
  • 1t Kosher salt
  • 1t Black Pepper
  • 1t ground nutmeg
  • 1.5 cups chicken or vegetable stock
  • 2-3 large eggs beaten)
  • 2 cups coarsely chopped chestnuts and/or walnuts

Directions

  1. 1
    {"0":"If bread is not dry, place in oven at 325 and toast lightly.","2":"Melt butter in heavy, deep skillet; add onions, mushrooms, and celery and cook until tender (approx. 5-6 minutes).","4":"Fold in parsley, sage, thyme, salt, pepper, nutmet.","6":"Add to bread crumbs and mix until ingredients are well mixed.","8":"Add in chicken stock and eggs until mixture is preferred consistency.","10":"Add nut mixture; stir thoroughly; adjust consistency with more stock and\/or eggs; adjust seasoning to taste.","12":"Stuff cavities of turkey.","14":"Place excess mixture in casserole dish and bake in pre-heated oven at 350 until top crust is brown and ingredients are cooked throughout (approx. 30-40 minutes)."}

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