Traditional Turkey Stuffing

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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.