Herbed Stuffing Recipe
Ingredients
Cooked Giblets and Broth
4 qts. 1/2 in. bread cubes
1 cup snipped parsley
2 to 2 1/2 teaspoons salt
2 teaspoons thyme
2 teaspoons rosemary, crushed
2 teaspoons marjoram
1 teaspoon ground sage
1 cup butter or margarine
1 cup coarsely chopped onion
1 cup coarsely chopped celery with leaves
Directions
Prepare Cooked Giblets and Broth.
Set aside 1 cup chopped cooked giblets and the broth.
In a large bowl, toss bread cubes with the reserved chopped giblets, parsley, and a mixture of salt, thyme, rosemary, marjoram, and sage.
Melt butter in a skillet; add chopped onion and celery.
Cook over medium heat about 5 minutes, stirring occasionally.
Toss with the bread mixture.
Add 1 to 2 cups broth (depending upon how moist a stuffing is desired), mixing lightly until ingredients are thoroughly blended.
Lightly fill body and neck cavities of turkey (do not pack).
Set aside 1 cup chopped cooked giblets and the broth.
In a large bowl, toss bread cubes with the reserved chopped giblets, parsley, and a mixture of salt, thyme, rosemary, marjoram, and sage.
Melt butter in a skillet; add chopped onion and celery.
Cook over medium heat about 5 minutes, stirring occasionally.
Toss with the bread mixture.
Add 1 to 2 cups broth (depending upon how moist a stuffing is desired), mixing lightly until ingredients are thoroughly blended.
Lightly fill body and neck cavities of turkey (do not pack).
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