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There are as many variations on stuffing as there are imaginative cooks. The bread element can be plain white bread, cornbread, whole-wheat, herb bread or even a cranberry loaf; moisteners range from water to butter to spirits; and additions include anything from fruits and nuts to meat and shellfish, with a wide range of vegetables, herbs and spices enlivening the whole affair.
This is P.J.'s favorite. It's not heavily seasoned; the main tastes are of plain white bread and butter, with onions and celery adding some texture and tang, the poultry seasoning some traditional taste. This recipe is good for a small (10 to 12-pound) turkey; it can be increased by half, or doubled, to fill larger birds.
Follow our step-by-step photos for making this stuffing in your Zojirushi bread machine at our blog, Flourish.
8 cups bread cubes, made from a firm white bread (about 12 slices); gluten-free sandwich bread is fine
1 cup (8 ounces) butter
4 large onions, finely chopped (about 3 cups, about 16 ounces)
1 cup (5 1/2 ounces) finely chopped celery stalks (including tops)
1/4 cup chopped dried parsley (or 1/2 cup fresh)
2 teaspoons poultry seasoning
2 teaspoons salt
1 teaspoon pepper (less for a milder stuffing)
1 cup (8 ounces) chicken broth, optional; if baking the stuffing in a separate dish, outside the turkey
Place bread cubes on a cookie sheet or other wide, flat pan and bake in a preheated 350°F oven for 10 minutes. Remove from oven and set aside.
Melt butter in a large frying pan, and sauté onions and celery until soft, about 5 minutes. Remove from heat.
Place bread cubes in a large bowl. Spoon onion-celery mixture over bread. Add parsley, poultry seasoning, salt and pepper and toss mixture until it's thoroughly combined (the best way to do this is to roll up your sleeves, wash your hands and dig in). Spoon stuffing into both the body and neck cavities of the turkey, and roast.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.