- 10 cups lightly toasted cubed bread (white or a mixture of white and whole wheat)
- 6 to 7 cups turkey stock
- 2 sticks butter
- 1 1/2 cups chopped red onion
- 1 cup chopped scallions
- 1/2 cup minced shallots
- 3 cloves garlic, minced
- 2 cups chopped celery
- 1/2 cup chopped celery leaves
- 1 cup chopped Italian parsley
- 2 tablespoon finely chopped fresh sage leaves (2 teaspoon dried)
- 1 tablespoon chopped fresh thyme leaves (1 teaspoon dried)
- 2 teaspoon sea salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Place the bread cubes in a large mixing bowl and pour over the stock to moisten. It should be thoroughly moistened, but not soggy.
Melt the butter in a large skillet.
Sauté the 2 onions, shallots, garlic and celery, in the butter, stirring until celery is "crisp tender."
Remove from heat and stir in the herbs. Toss into the bread.
Add the salt and pepper. Taste and correct the seasonings.
Stuff into the turkey. Makes enough to stuff an 18 to 20 pound turkey.
To bake the stuffing on a casserole: Toss in 3 beaten eggs and pour into 2 2-quart greased baking dishes. Bake in a preheated 375 degree oven until hot through and lightly browned--45 minutes to 1 hour.