This recipe comes from Ina Garten on Food Network. It makes 8-10 servings and is great as leftovers. You could use vegetable stock instead of chicken stock for those in your family that are vegans. I usually bake the stuffing in a casserole dish in the oven instead of stuffing the bird, but I put both options in the directions. This is also great with ham or as a side with pork, the apples are a nice addition with the meat.
- 16 cups of inch bread cubes (what ever you like)
- 1/2 of a stick of butter (56g)
- 2 cups diced yellow onions (2 large onions)
- 2 cups diced celery (3 large stalks)
- 2 Granny Smith apples (unpeeled cored and diced)
- 2 T. fresh parsley or (1 T. dried)
- 1 1/2 tsp fresh finely chopped rosemary (1/2 tsp. chopped dried rosemary)
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 cup chicken stock
- 1/2 cup sliced blanched almonds optional
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes. Until dry and golden
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
- I baked in a casserole dish I used more stock (about 2 1/2 - 3 cups in total). I kept adding half a cup at time until bread crumbs were soft but not mushy. Bake at 350. I cover it with foil for the first 30 mins to hold in the heat to avoid a mushy middle, then take the foil off and do another 10 mins to crisp up the top.