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Serves stuffs one 12 pound turkey
- 10 cups cubed 3-4 day old bread (the drier the better)
- 2 minced cloves garlic
- 1 cup diced celery
- 1 cup diced white onion
- 4 Tbs butter for sauteing
- 1 Tbs fresh chopped sage (or 1 tsp dried sage)
- 1 Tbs fresh chopped thyme leaves (or 1 tsp dried thyme)
- 2 cups chicken stock
- salt and pepper to taste
After you have cubed the 10 cups of 3-4 day old bread put those in a large mixing bowl and set them aside. Next, use a large, deep saute pan to saute 2 minced cloves of garlic and about 1 cup each of diced celery and onions in 4 Tbs of butter.
Also add a heaping Tbs each of fresh chopped sage and thyme or substitute about 1 tsp each of dried sage and dried thyme if you wanted to.
Once the vegetables have softened up quite a bit, add 2 cups of chicken stock and bring that up to a simmer and let it go like that for 5-10 minutes.
Next, very carefully add a little bit of that at a time to the large bowl with the cubed bread, and stir that in and add more until it's nice and moist but not super soggy. And then season it with salt and pepper and lay it out in a large baking dish and pop it into the fridge to cool down.
After it has cooled down, wrap it in aluminum foil and bake it just like that or use it to stuff the turkey on Thanksgiving Day.
Make sure the stuffing has cooled down completely before stuffing a cold turkey, otherwise the different temperatures create an environment that bacteria love. Make sure that, after baking in a stuffed turkey, the internal temperature of the stuffing is at least 165 degrees.