|Old Fashioned Bread Stuffing||
- 3 loafs bread, white (or 4 if you like bread)
- water (or chicken broth)
- 1 giblets, turkey (boiled until cooked)
- 2 bunches celery
- 2 onions
- 2 Tbls butter, unsalted
- 1⁄2 tsp sage
- 1 can oysters (optional, or use fresh)
- 8 oz mushrooms (optional)
- Preheat oven to 350 degrees.
- Chop onion and celery and place into food processor until minced.
- Melt 2-3 tablespoons of butter in large saucepan.
- Saute onion and celery until heated through. Do not brown!
- (Saute mushrooms also at this time if wanted). Depending on how much
- stuffing you want and how much celery and onion you’ve chopped, you may
- have to saute the onion and celery in two parts.
- Once cooked, pour the onion/celery mixture directly over the dried out bread.
- Pour 1/2 tsp. sage over bread/onion/celery mixture.
- Then take your giblet water and pour slowly over bread. The
- bread will shrink as you do this. Be careful not to pour too much water
- Mixture thoroughly and smell/taste for perfect stuffing.
- If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
- If you are using oysters, add them now.
- Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
- Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
- If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
- Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
Boil the giblets in the water in 2/3 qt. saucepan until cooked (about 20/30 minutes). Remove giblets for later use or discard. Keep water and put aside.