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 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".


INGREDIENTS:

  • 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

DIRECTIONS:

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

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