Traditional Bread Stuffing With Herbs
This is my grandmother's recipe, which my mother has been using to make our Thanksgiving turkey stuffing for more than 40 years. I've never tasted any turkey stuffing that has come close to as good as mom's. Although years ago we used to stuff the bird, these days we cook the stuffing separately. It is much easier to get an even cooking of the turkey (and safer too) if you do not stuff it. To infuse the stuffing with turkey flavor we simmer the giblets for an hour, and use that stock in the stuffing.
Ingredients
·         ½ cup (1 stick) Margarine
·         5 large Celery Stalks (chopped)
·         1 large Onion (chopped)
·         1 tsp. dried thyme
·         ¾ tsp. Salt
·         ½ tsp. Pepper
·         ½ tsp. dried Sage
·         1  (14½ ounces) Turkey Broth
·         2 loaves (16 ounces each) sliced firm White Bread (lightly toasted and cut into ½-inch cubes)
·         ½ cup loosely packed fresh Parsley Leaves (chopped)
·         TurkeyGiblets
 Instructions
Preheat oven to 325 °F.
Heat a 12-inch skillet over medium flame and melt margarine. Add celery, onion, and Giblets. Sauté for 15 minutes, or until tender, stirring occasionally. Blend in thyme, salt, pepper, sage, Turkey broth, and ½ cup water. Remove the skillet from heat and set aside. Place the bread cubes in a large bowl. Pour over celery mixture and toss to mix well. Transfer the stuffing in a 13x9 inch glass baking dish and cover with foil Bake for 40 minutes, or until the stuffing is heated well through.
Enjoy the Season!
Chef David