While everyone seems to have their own recipe for a stuffing that they serve with turkey at holiday gatherings I wanted to have one that was basic and easily modified by those wanting to be creative. This recipe is very much that version, it contains traditional ingredients but can be changed in many ways while still being good as it is.
- ¾ cup butter
- 2 ½ cups chopped onions
- 2 cups chopped celery
- 4 teaspoons dried sage
- 1 teaspoon salt
- 1 teaspoon dried savory
- 1 teaspoon pepper
- 1 teaspoon marjoram
- ½ teaspoon dried thyme
- 14 cups dried white bread, cubed
- In a large frying pan, melt butter over a medium heat. Fry onions and celery together with the dried herbs, salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes.
- Transfer the mixture to a very large bowl. Add the bread cubes and mix well.
- If you are making the stuffing ahead: Transfer the cooked vegetable mixture to a large bowl. Let cool and refrigerate in an airtight container for 24 hours. Mix with bread cubes before stuffing the bird.
- Stuff the turkey at both ends with this mixture.
IMPORTANT: Stuff the turkey just before baking it. Do NOT stuff the bird ahead and let it sit, even in the refrigerator. It can grow bacteria and make you quite ill.