Traditional Turkey Stuffing

Makes 10 cups

Preparation Method

  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.

* Unused stock can be used for gravy.