Easy Basic Bread Stuffing
This is a recipe just as the title suggests: An
easy bread stuffing with herbs recipe for a 10 to 12 pound turkey. If this is your first attempt at stuffing a
turkey and your significant other is expecting a traditionally roasted bird, this is a good place to start. From
here you can start winging it to make it your very own recipe.
Note that it's when stuffing recipes are cooked
in the bird that it's called "stuffing"; when baked in a casserole dish and served on the side it's generally
referred to as "dressing".
- 3/4 cup butter
- 4 stalks celery, chopped
- salt and pepper to taste
- 1 cup chicken broth
- 1 onion, chopped
- 2 teaspoons poultry seasoning
- 1 loaf white bread, toasted and cut into cubes
In a Dutch oven or other large, heavy pan, melt
butter or margarine over medium heat. Cook onion and celery until soft. Stir in poultry seasoning. Season with
salt and pepper to taste. Add bread cubes, and stir to coat. Set aside/refrigerate until you are ready to stuff
the turkey, then mix in the chicken broth and toss until evenly mixed. (Do not overly pack the stuffing into the
turkey or it will get soggy while the turkey roasts.)
Use as a stuffing for turkey, or spoon into buttered
casserole dish, cover with foil, and bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Makes 5 cups