- 14 oz. bag cubed stuffing crumbs
- 1 medium onion, diced coarse (about 1 cup)
- 3 stalks celery, diced coarse (about 1 cup); retain celery tops for Stock / Gravy
- 10 Tbsp. Butter
- 2 -1/2 cups Chicken Broth
Saute the onion and celery in 2 tbsp. butter. Saute just enough to soak up the butter.
Transfer the sauteed veggies to a large bowl. Heat the chicken broth in a saucepan,
and add remaining 8 tbsp (one 1/4 lb stick) butter, heat till butter melts.
Add 14 oz. bag of stuffing crumbs to veggie bowl, toss lightly. Pour broth/butter over stuffing and toss again, till liquid is evenly absorbed.
Use stuffing to stuff your turkey. Note that stuffing the turkey invariably gets raw turkey juice in the stuffing as you're working. No snacking. Cooking the stuffing through will take care of the raw turkey juice; one hour at 350 F for the portion that's not going into the bird.