Prep 20 mins
Cook 45 mins
This is my father-in-law's stuffing recipe and it’s always a hit around my house. I get begged to make it even when it isn't Thanksgiving! The best part is, without the oysters, it’s completely vegetarian. I usually make 3 recipes: 2 for inside the turkey and one in a pan in the oven.
- 1⁄2 cup unsalted butter
- 3⁄4 cup diced celery
- 1⁄2 cup chopped onion
- 1⁄2 sliced mushrooms
- 1⁄2 cup chopped fresh oyster (can be omitted)
- 2 tablespoons chopped fresh parsley
- 1 bay leaf
- 6 cups freshly dry bread cubes (use a mixture of white, wheat, and bagels)
- 1 teaspoon salt (if using canned boullion that is salted, omit the additional salt)
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 cup vegetable broth
- Sauté celery, onion, mushrooms, and spices in butter for 5 minutes.
- Toss bread cubes in sauté mixture.
- Cover and cool in refrigerator overnight.
- Loosely stuff in the front neck cavity and back end of turkey.
- Allow about 1 cup of stuffing for each pound of turkey.
- If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
- Cook at 350 for 45-50 minutes, basting frequently with stock.
- WATCH IT! It will burn easily.