Ingredients

The following ingredients have 10 Servings
  • 1 loaf dry bread slices (approximately, and any kind of bread, even cornbread, will work)
  • 1/2 cup unsalted butter
  • 1-2 medium onions (diced)
  • 3-4 ribs celery (diced)
  • 2 tsp. salt
  • 3/4 tsp. pepper
  • 1 tbsp. sage
  • 1 tbsp. poultry seasoning
  • 3-4 cups giblet broth (or chicken broth)

Instruction

  • Set bread out on racks two to three days ahead of time so the bread dries out and becomes stale.
  • Early in the morning remove giblet pack from turkey and place in a pot of water.
  • Salt and pepper heavily and bring to a boil for about one to two hours.
  • Meanwhile, in bowl place cubed bread.
  • Cook celery and onions in butter in very large skillet until tender.
  • Add to bread mixture.
  • Add salt, pepper, poultry seasoning and sage.
  • Pour about 3 cups giblet broth on bread mixture.
  • Combine.
  • Use to stuff turkey.
  • Place remaining in greased casserole dish and bake at 350° about ½ hour.
  • Serve topped with Turkey Gravy, if desired.