This is a method and not a recipe so change it up any way you like.
1 cup butter (not oil)
4 ribs celery
1 loaf day old bread cut in cubes
2 tablespoons poultry seasoning
1 tablespoons ground sage
1-2 tablespoons ground pepper
3 tablespoons of parsley
1 tablespoon dried thyme
(fresh sage, thyme, parsley if you have them in large amounts)
Melt the butter in a large pan and saute the onions and celery until softened. Add all the herbs and stir well to distribute them evenly. Cool slightly and pour over bread cubes in a large bowl. I use a large roasting pan for mixing things as it is easier to get things evenly mixed.
Cool completely and then stuff into the turkey at both ends. Don't pack it too tightly because it will swell. Remove from turkey when done after the turkey has rested, before carving.
You can bake any extra in a foil packet or dish.
SIDE DISHES >