Stuffing 14 Recipe

Ingredients
  • 16 cups bread pieces, dried (14-16 slices)
  • 1/2 cup Celery, diced
  • 1 cup onions, diced
  • 1/3 cup oil, canola or olive
  • 4 cups broth (see below)
  • 1 teaspoon Salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 teaspoons chicken seasoning blend
  • 1/2 cup minced turkey giblets
Directions
Dried bread: Start drying your bread a few days in advance. Place your bread slices in a single layer on baking racks and let dry completely before making the stuffing. You can also cut your bread into small pieces or chunks before drying. For a quicker drying time you can preheat your oven to 250°, place your bread in the oven, turn off the heat and leave it in there for a few hours. If it isn't completely dried the first time you do this - repeat until dried.

Broth: I like to take the giblets and cook them on the stove top in a medium pan. You cover them with water, add some salt, pepper, and garlic powder and cook for a couple of hours.

Grease a 9 x 13 pan and preheat oven to 350°. Put your oil into a preheated pan. Add the celery, onions, and minced turkey giblets and sauté. Place your bread pieces in a large bowl. Add the sautéed mixture, broth, and seasonings. If you don't have enough broth from cooking the giblets, you can use broth from a carton, canned, or instant. Combine thoroughly with a large spoon or with your hands. Make sure the bread soaks up the broth. Place mixture into the pan and press down slightly. Cover the stuffing with foil and bake for 45 minutes. Uncover and bake for an additional 30 minutes. Remove from the oven. Use a spoon to dig into the stuffing every few inches to loosen it up. Place back into the oven and bake for about 30 more minutes. Just be careful not to burn it.

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