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Traditional Turkey Stuffing
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Ingredients
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Yield: Makes 10 cups
Ingredients
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
Ingredients
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
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Preparation Method
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1. In 8-quart stockpot on Wolf gas cooktop over high heat, bring broth, onions, celery, raisins and sugar to a boil.
2. Continue to boil for about 12 minutes or until onions and celery are soft.
3. Preheat Wolf oven in BAKE at 350ºF.
4. 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.*)
5. Mix together gently with a large spoon.
6. Check consistency, adding more stock or sugar if needed.
7. Season with salt and pepper to taste.
8. Spread into greased 13x9-inch baking dish.
9. Bake for about 1 hour.
10. Allow to stand 15 minutes before serving.
2. Continue to boil for about 12 minutes or until onions and celery are soft.
3. Preheat Wolf oven in BAKE at 350ºF.
4. 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.*)
5. Mix together gently with a large spoon.
6. Check consistency, adding more stock or sugar if needed.
7. Season with salt and pepper to taste.
8. Spread into greased 13x9-inch baking dish.
9. Bake for about 1 hour.
10. Allow to stand 15 minutes before serving.
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