It doesn't seem to matter how large your turkey is, if you are like my family, there is never enough stuffing!
So we not only stuff our bird, we also bake a big pan of stuffing in the oven. This recipe is a traditional stuffing but it can be adapted to your personal preference if you want to add sausage, cranberries or apricots.
Ingredients
12 cups dry bread cubes, use a heavier bread like a french bread to soak up the stock
2 cups celery, chopped
1 cup yellow onion diced
1 cup unsalted butter
2 ½ teaspoons salt
1 tsp black pepper (ground)
1 ½ tablespoons poultry seasoning
4 cups chicken broth
Method
Preheat oven to 375F.
Melt butter in large skillet on medium heat. Add celery and onion, cook and stir for 5 minutes. Stir in poultry seasoning, salt, pepper.
Place bread cubes in a large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into a lightly greased 9x13 baking dish.
Bake at 35 minutes or until heated and lightly browned.
Reheating Tip
If you want to make the stuffing the day ahead once baked, place parchment paper on the cooked stuffing, then cover the top of the pan with plastic wrap (you only want the plastic to overhang the edge of the pan slightly), then cover the plastic with tinfoil. Slowly reheat in a low oven, 200F to 250F for about 45 minutes to 1 hour or until warm. Be cautious of steam releasing when you pull off the cover.
Anne-Marie Million is the chef and owner of A Million Mouthfuls Catering, a part-time catering business that she launched as a full-time passion project after retiring from a longtime career in the local hospitality sector in 2021.
