Ingredients:
1/4 cup (1/2 stick/2 oz/56g) butter or stick margarine
1 cup diced onion
1 cup diced celery
16 cups (1-inch) cubed stale bread (about 1 1/2 pounds)
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
2 1/2 cups chicken or turkey stock or broth
Instructions:
To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups stock or broth. Place in a 9 x 13-inch baking dish. Bake simultaneously with turkey (or bake alone) at 250°F (120 C) for 1 hour and 55 minutes.
Makes approximately 6 (1 1/3 cups) servings.
Date: November 14, 2005