THE BEST POULTRY STUFFING EVER
I got this recipe years ago from the ladies at St Mary's Catholic Church in Barnesville, MD. We were cooking turkeys for a community Thanksgiving dinner and they wanted a consistent tasting dressing. The only change I have made to it is to add the 3 whole eggs. The recipe is for a 20-25 pound turkey, but if you make one third of the recipe, it makes more than enough for a 12-15 pound bird. You'll never use another recipe after this one. I've also baked it outside the bird in a greased casserole at 350 degrees for about 1-1 1/2 hours. Depending on how moist you like your stuffing, I often add 2- 2 1/2 cups of chicken broth to the bread - but this was not in the original recipe.
Provided by BakerNurse
Categories < 60 Mins
Time 32m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Tear up, or cut the bread into small pieces.
- Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
- Pour over bread.
- If desired, add the beaten eggs and toss until incorporated.
- Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.
Nutrition Facts : Calories 912.1, Fat 60.3, SaturatedFat 36.1, Cholesterol 146.4, Sodium 1673.4, Carbohydrate 81.8, Fiber 4.8, Sugar 9, Protein 12.7
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