Turkey Stuffing

By MaryEllen

Reviews
4 stars - This is the recipe I've always used for the bird. Since living in NC, Carol also brings a version that is cooked outside the bird. I can't make up my mind which I like better! - ME 1/24/2007

Ingredients

• 2 cup onion, thinly sliced
• 2 cup celery, thinly sliced
• 1/2 lb butter
• turkey giblet
• 1 cup water
• 1 1/2 lb sourdough bread slice
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbs poultry seasoning
• 1/2 cup parsley
• 8 egg

Preparation

Step 1

1. Toast bread cubes in oven at 325F until golden brown and dry, about 20 mins, turning several times. Saute onions and celery in butter along with heart and livers which have been minced in the food processor. Cover and let steam for about 15 mins. Add the water and pour the entire mixture over the bread cubes. Season with salt and pepper, poultry seasoning and parsley. Lastly pour the eggs over the entire mixture. Mix till bread appears moist. Pack into the bird, first into the neck cavity. Secure with a poultry prick and turn over to stuff the main cavity of the bird.

Servings: 12