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Grandma's Savory Herb Stuffing
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|1 cup butter|
|2 large sweet yellow onions, finely chopped|
|8 ribs celery, finely chopped|
|1 tablespoon ground poultry seasoning|
|1 package unseasoned stuffing bread cubes (12 oz)|
|1 package Brownberry Sage and Onion Stuffing Mix (12 oz)|
|1 box Stove Top Stuffing for Turkey (6 oz)|
|1 container Kitchen Basics Natural Turkey Stock (32 oz), or equivalent of homemade turkey stock|
|Salt, to taste|
|Freshly ground pepper, to taste|
- Preheat a large sauté or fry pan to medium-high heat. Melt the butter in the pan and add the chopped onions and celery. Sauté until translucent and lightly browned. Add the ground poultry seasoning and sprinkle with seasoned salt and pepper. Place all bread cubes and stuffing mix into a large bowl and pour sautéed vegetable mixture over the top. Pour turkey stock evenly over stuffing and toss well to moisten evenly. Check for seasoning and adjust according to taste. Stuff Turkey loosely with as much of the stuffing that will fit into it.
- Bake stuffed turkey according to turkey recipe instructions. While turkey is resting, preheat oven to 350 degrees. Butter a 4-qt casserole and pour in the rest of the stuffing mix and spread out evenly in dish. Cover with foil and bake 10 minutes, remove foil and bake another 10 minutes or until top is nicely browned and crispy. When turkey is properly cooked and rested, remove stuffing from cavity and mix evenly with baked stuffing from casserole dish and serve hot.
- Chef’s note: If you are not stuffing your turkey, you may bake the entire stuffing recipe in a large (at least 6-quart) buttered casserole dish or roaster at 350 degrees, covered, for 20 minutes. Remove cover and bake another 15 minutes or until top is browned and crispy.
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