Tuesday, November 18, 2008

Easy Thanksgiving Turkey Stuffing

  • 6 cups dry bread, cut into small pieces
  • 2 cups corn bread, crushed into coarse crumbs
  • 1/4 cup finally minced onion
  • 1/4 cup celery stalks, finely chopped
  • 1/2 teaspoon thyme or marjoram
  • 1/2 teaspoon sage
  • 1/2 cup melted butter or margarine
  • 2 eggs, beaten
  • 3/4 to 1-1/4 cups turkey stock
  • salt
Cooking Instructions:
  1. Crumble bread into small pieces.
  2. Let dry in 200° oven.
  3. Mix bread pieces with corn bread crumbs.
  4. Add onions, celery and herbs.
  5. Add small amount of stock to moisten.
  6. Add butter or margarine, mixing well.
  7. Add eggs.
  8. Add salt to taste.
  9. Add more stock, using just enough until the stuffing holds together.
Makes enough to stuff a 12-lb. turkey.

To test consistency:

Take a handful of the mixture and press it gently to form a ball. Drop it on a plate. If it holds together in a ball, but breaks apart as it falls the amount of moisture is right.

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