Thanksgiving stuffing

The stuffing for the turkey is another "traditional" recipe for Thanksgiving that I never change. I know there are all kinds of interesting stuffing recipes using things like dried fruit, nuts, corn meal, etc. Martha Stewart always has interesting combinations. But I can't ever change mine. It's too much of our tradition and I certainly don't want to cause that fearful family riot! This stuffing recipe is my mom's recipe. I still have it scribbled on an old scratch paper that I wrote it down on as she told me over the phone while my two preschoolers were running around the background (most likely getting into trouble which they would always do the minute they saw me on the phone!) I started doing Thanksgiving at our house when my kids were in preschool which was a big deal for me! My older sister always did it before but I was eager to take on the tradition, for some crazy reason….! Learning to multi-task is an under-statement! I now have 20 years worth of Thanksgiving dinners under my belt! And now it's fun taking my time and putting all the little special touches on everything. But I still remember making that call to my mom the day before Thanksgiving and asking her how she made her stuffing. Again, its sort of hodge-podge written recipe, but that's how the good ones are…

Bread and Sage Stuffing

For a turkey that is over 12 pounds.

2 cups chopped onions

2 cups chopped celery

1/2 cup celery leaves, chopped

1/2 cup butter

1. Saute onions, celery and leaves in butter about 5 minutes.

2. Add:

1 tsp. sage

1/2 tsp thyme

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. parsley

3. Add: 12 cups bread cubes

I will buy those bags of stuffing mix, although you can tear up pieces of day old bread.

4. Add 4 cups of liquid stock. (more or less, as desired. Use the liquid from boiling the turkey neck and giblets) Add cooked and chopped giblets. You can also use chicken broth.

Add as much as needed to make stuffing moist.

5. Stuff loosely into the turkey's body cavity and neck cavity.

6. Cook the turkey at 325 degrees F with the stuffing according to the chart below since the turkey will take longer with stuffing.

Weight of Bird	Roasting (Unstuffed)	Roasting (Stuffed)
10 to 18 pounds	3 to 3-1/2 hours	3-3/4 to 4-1/2 hours
18 to 22 pounds	3-1/2 to 4 hours	4-1/2 to 5 hours
22 to 24 pounds	4 to 4-1/2 hours	5 to 5-1/2 hours
24 to 29 pounds	4-1/2 to 5 hours	5-1/2 to 6-1/4 hours

7. Cook the turkey until the thickest part of the thigh reaches 165 degrees F and the interior of the stuffing reaches 165 degrees F.

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