Turkey Stuffing

  • Serving Size 10-12
  • Difficulty

Great BBQ is all about sharing.


Ingredients

  • ¼ pound unsalted butter
  • 2 cups chopped onion
  • 2 ½ cups celery
  • 3 Tbsp Crazy Chic Seasoning
  • 1 pound good quality white bread, cut into 1.2 inch cubes (about 12 cups), stale or lightly toasted
  • ½ cup low-sodium chicken broth or dry white wine
  • Turkey stock or low-sodium chicken broth, as needed

Preparation

  1. Preheat oven to 350° F.
  2. In a large skillet over medium heat, melt half the butter. Add onion and celery; cook covered until onion is soft. Remove from heat, and stir in Crazy Chic Seasoning. In a large bowl, toss the sautéed vegetables with the bread cubes. Melt the remaining butter and pour over the mixture along with the ½ cup liquid and mix. Stuffing should just hold together when mounded on a spoon.
  3. Transfer to a casserole dish, and pour about two cups of broth over the mixture. Cover with foil, and bake for 35 minutes. Uncover, and bake another 10 minutes for a crunchy top.
  4. If cooking in a turkey, omit the remaining broth and pack the bird loosely, giving room for it to heat evenly. Stuffing should be heated to 165° F using an instant-read thermometer. If you have stuffing left over, do not overstuff the bird. Place in a casserole, add remaining broth and bake accordingly.

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Turkey Stuffing

  • Difficulty
  • Serving Size 10-12

Ingredients

  • ¼ pound unsalted butter
  • 2 cups chopped onion
  • 2 ½ cups celery
  • 3 Tbsp Crazy Chic Seasoning
  • 1 pound good quality white bread, cut into 1.2 inch cubes (about 12 cups), stale or lightly toasted
  • ½ cup low-sodium chicken broth or dry white wine
  • Turkey stock or low-sodium chicken broth, as needed

Preparation

  1. Preheat oven to 350° F.
  2. In a large skillet over medium heat, melt half the butter. Add onion and celery; cook covered until onion is soft. Remove from heat, and stir in Crazy Chic Seasoning. In a large bowl, toss the sautéed vegetables with the bread cubes. Melt the remaining butter and pour over the mixture along with the ½ cup liquid and mix. Stuffing should just hold together when mounded on a spoon.
  3. Transfer to a casserole dish, and pour about two cups of broth over the mixture. Cover with foil, and bake for 35 minutes. Uncover, and bake another 10 minutes for a crunchy top.
  4. If cooking in a turkey, omit the remaining broth and pack the bird loosely, giving room for it to heat evenly. Stuffing should be heated to 165° F using an instant-read thermometer. If you have stuffing left over, do not overstuff the bird. Place in a casserole, add remaining broth and bake accordingly.