Traditional Turkey Stuffing
10 cups chicken or turkey broth
1 medium yellow onion, finely diced
8 stalks celery, finely diced
1 1/2 cups raisins
3 tablespoons sugar
1 (12-ounce) bag plain dried stuffing bread cubes
1/2 (14-ounce) bag sage & onion dried stuffing bread cubes
Salt and freshly ground black pepper
In 8-quart stockpot on Wolf gas cooktop over high heat, bring broth, onions, celery, raisins and sugar to a boil. Continue to boil for about 12 minutes or until onions and celery are soft.
Preheat Wolf oven in BAKE at 350ºF. Place bread cubes in a large bowl, and pour heated stock over bread, just until bread is well moistened or desired texture. (All broth may not be used.*) Mix together gently with a large spoon. Check consistency, adding more stock or sugar if needed. Season with salt and pepper to taste. Spread into greased 13x9-inch baking dish. Bake for about 1 hour. Allow to stand 15 minutes before serving.
Makes 10 cups.
* Unused stock can be used for gravy.