Traditional Turkey Stuffing
Preparation Method
- 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.
* Unused stock can be used for gravy.