This stuffing is simple, yet delicious. My mom started using toasted bread to include my brother and me in the process of cooking Thanksgiving and Christmas dinner. We were delighted to help with the toasting and tearing. I no longer stuff the bird but cook it separately as recommended for safety due to the possibility of stuffing inside the turkey harboring bacteria.
- 2 loafs white bread
- 1 pound margarine
- 3 tsp poultry seasoning or season to taste
- 1 yellow onion chopped
- 5-6 stalks celery chopped
- Turkey stock
Toast white bread and tear into bite size pieces. Slowly melt margarine in large sauté pan. Add poultry seasoning to taste. Add chopped celery and onions. Sauté vegetables until tender, around 5-10 minutes. Mix with bread bites. Add a bit of turkey giblet stock to taste. Add more poultry season if needed. Bake separately at 400 degrees for around 10 minutes or until heated through.