Side dishes

Stuffin Stuff

Oh, diet killer.  Depends on how many people you need to please- but a regular recipe is 2 loaves of stale bread- white, wheat, whole wheat- whatever.  Rip or cut into 1 inch cubes.  Let stale in 250 oven if it’s too fresh.  Take all the neck and giblet items from inside the turkey and put into a saucepan with 4-6 cups of water, 1 tablespoon salt, 1 tsp. black pepper, 1 tablespoon poultry seasoning, a sliced onion and 2 stalks of celery with leaves, chopped.  Boil until it makes a nice thick broth. 

While that broth is doing its magic, cut up 3-4 brown or white onions, 6 to 8 stalks of celery.  Melt a stick of butter in a large stovetop pan.  Cook the onions and celery until onions are translucent.  Add 2 tsp. salt, 1/2 tsp black pepper and 2 tablespoons of poultry seasoning.   Add the broth, stir and pour over the bread cubes.  Stir and cool before stuffing your bird.  Extras go into a casserole to bake along side the yams while the turkey “rests”.  And if you have that addiction to oyster stuffing, add a jar of fresh oysters to some extra stuffing and bake.  350 for one hour.

I can smell it now!!!

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