You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
ix together well.
For Stuffing: Stuff turkey loosely (do not pack
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
here's not enough), saute celery and onion until tender-- 8
Saute celery, onion& parsley in butter& chicken broth in a frying pan until soft.
Add seasonings to torn up bread.
Add celery, onion& parsley mixture to bread.
Add beaten eggs& milk mixture to bread.
Mix well.
Bread should be moist enough to hold together well.
Adjust with more eggs or milk.
Put stuffing in turkey and pack fairly tight- do not stuff turkey until you are ready to put in the oven.
Stuffing can be made the day before& stored in the fridge.
>Stuff as directed in stuffing recipe, and brush with melted
is recipe, make
ith the margarine, onions, and celery, in 1 quart of water
dd the onion, carrot and celery, stirring to coat in the
et rest.
Press leftover stuffing into a sprayed 9-inch
Stuffing:
Preheat oven to 350
Mix soups, milk, thyme, black pepper, vegetables and turkey in a 3-qt shallow baking dish.
Heat water and margarine to a boil in a medium saucepan over high heat.
Add stuffing and mix lightly.
Spoon stuffing over turkey mixture.
Bake at 400F for 25 minutes or until hot.
eady to use in the recipe (can be done the day
b>turkey and close skin.
Bake as usual.
Makes enough stuffing
ean time saute onions,carrotts,& celery. I usually use olive oil
b>Stuffing:
In large saucepan,over medium heat melt butter; cook celery
Remove bacon, leave dripping in the pan.
Add butter to the pan.
Add garlic, onion,& celery, saute until translucent.
Add remaining ingredients and mix well Cool completely before stuffing the turkey.
For
stuffing
a half turkey, 7 to 8 pounds, double the recipe.
For
15 pound turkey, make 4 times the recipe; for 25 pound
turkey
make
8
times.
epare a small dice of celery and onion, and saute with