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Basic Turkey Stuffing
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Thann Miglore

Serves/Makes:1 quart

  • quarts of large fluffy crumbs based on ready-to-eat turkey weight: (adjust quantaties below)
  • 5 lbs (2.3 kg) to- 8-1/2 lbs (3.9 kg) 1 1/2 - 2 quarts
  • 9 - 12 lbs (5.4 kg) 2 - 3 quarts
  • 12 1/2 - 15-1/2 lbs (7 kg) 3 - 4 quarts
  • 16 - 21 lbs (9.5 kg) 4 - 5 1/2 quarts
  • 21 1/2 - 26 lbs (11.8 kg) 5 1/2 - 6 quarts
  • Ingredients per 1 quart (950 ml) bread crumbs:
  • 1/3 cup (80 ml) margarine
  • 3/4 cup (175 ml) chopped celery
  • 3 tbsp (45 ml) chopped parsley
  • 2 tbsp (30 ml) chopped onion
  • 1/2 tsp (2 ml) to 3/4 tsp (4 ml) poultry seasoning
  • 1/2 tsp (2 ml) to 3/4 tsp (4 ml) salt
  • Preheat oven to 350 degrees (175 C.).
  • Melt margarine.
  • Add celery, parsley, and onion and cook a few minutes.
  • Add poultry seasoning and salt, mix in, and pour mixture over crumbs.
  • We usually bake stuffing separately, in covered casserole, for about 1 hour.
  • White bread crumbs are the usual kind, somewhat dry. Use crusts, wheat bread -- all kinds of bread are good. Try cornbread crumbs. Add corn or chopped walnuts for a variation.
Thaw frozen turkey in double brown paper bag, at room temperature. This permits slow thawing because the bags provide insulation. The outer layers of the bird do not become dangerously warm while the interior is still frozen. Thawing takes one to three days.

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