Categories: thanksgiving
Ingredients
- 1 cup butter
- 3/4 cup finely minced onion
- 12 cups dried bread (including some cornbread if you have it) broken into small pieces
- 1 1/2 cups chopped celery (include leaves too)
- 1 T. salt
- 1 T. pepper
- 1 T. dried sage
- 2 T. poultry seasoning
- 1 can cream of mushroom soup
Directions
-
Melt butter in large heavy skillet.
-
Add onion & butter until yellow, stirring occasionally.
-
Add celery with onion & mushroom soup. Stir until smooth—you will need to add broth from cooking the giblets or you can purchase a can of chicken broth.
-
When your liquid is bubbly & smooth, pour over bread; toss & stir until all is moistened. It won’t be completely saturated and you don’t want it to be.
-
Stuff the turkey right before you put it in the oven. Do not do it any sooner.
-
Stuff the large cavity & also the neck cavity. (If you have some left over and want to bake it moisten some more and bake it at 350º for 30-35 minutes.