My Version of My Mother’s Turkey Stuffing

(for 10 lb. Turkey)

For most turkeys you'll double this. It makes plenty.

3 quarts (12 cups) ½ inch bread cubes or cornbread*

½ cup unsalted butter

1 cup celery, chopped

½ cup onion, chopped

½ cup parsley, finely chopped

¾ tsp. salt

1 tsp. freshly ground black pepper

1 tsp. dried thyme

1 tsp. dried sage

1 tsp. dried marjoram (or oregano, they're cousins)

1 tsp. dried rosemary

1 egg, beaten

Stock, milk or orange juice

1 cup dried apricots, chopped and soaked in 3 tbls. Grand Marnier

zest of 1 big orange

Cut up bread the night before and place in plastic bags, loosely closed. Leave out. You may also chop the celery and onion and refrigerate, and measure out the herbs and wrap airtight.

Shortly before stuffing the turkey, melt butter in heavy bottomed skillet over medium heat. Add celery and onion. Cover, and turn heat to low. Cook until COMPLETELY softened, at least 15 minutes or up to 25. (You can’t overcook them). Set aside to cool a bit.

Place bread in LARGE mixing bowl. Add herbs and seasonings. Make sure you rub the herbs into the palm of your hand to release the flavor as you add them. Add apricots and their soaking liquid and the orange rind. Stir in softened celery and onion. Taste for seasoning now, before you add the raw egg. Mix egg with a bit of broth or whatever liquid you're using. (I use orange juice and some stock). Add additional liquid to make a moist, but not soggy stuffing.

Stuff bird. Place heel of bread over cavity and sew shut.

Place extra stuffing in foil packet or a buttered soufflé dish. Refrigerate stuffing until ready to bake. Add a bit of additional liquid. Cook for 40 minutes at whatever temperature you’re cooking anything else, 325°F up to 375°F.

The stuffing inside the turkey should measure 165°F. (New guidelines for the turkey itself say the meat also should register 165°F in all parts of the turkey, not the former 180°F. Butterball continues to say 180°F for the dark meat. I'm not taking sides.)

* NOTE: Use white bread or whole wheat or both (I cut the crusts off) or cornbread. I use the recipe on the back of the yellow package of cornmeal.