"Moist Bread Stuffing"
1 cup butter\
2 cups diced celery
1 1/2 cups chopped onions
1 1/2 cups of sliced mushrooms (OPTIONAL)
1/4 cup minced fresh parsley (or substitute with about 1/8 cup dried)
2 1/4 teaspoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
15 cups bread, cubed (I purchase brown bread for this, but I will also use up any bread that I have in the kitchen)
3-4 eggs, slightly beaten
Begin about 1/2 hour before the turkey is due to go into the oven.
In a large pot over medium heat, melt butter. Add celery and onions and cook until tender, about 8 minutes. Add mushrooms if desired, cook for about 2 more minutes. Remove from heat. Add parsley, salt, poultry seasoning and pepper; stir well until thoroughly mixed. Stir in bread cubes and eggs; mix together well until all bread cubes are moistened.
Stuff it into the cavities of the bird. If you are not stuffing the bird, you can bake it in a covered, greased casserole dish for the last 30 to 45 minutes of roasting time.
|Ew, This is a really unappetizing photo of the stuffing next to the cranberries.|