My turn to start this:
Traditional Stuffing
Cubed bread
1/4 - 1/8 c butter
1 large onion, diced
3 sticks celery, diced
1 tsp poultry seasoning
1 tsp seasoning salt
salt, pepper, garlic powder, onion flakes and parsley to taste
Instructions:
In a large frying pan (cast iron is ideal) saute onion and celery sticks in butter til soft (3-5 minutes). Add spices. Add bread and coat. Stuff into the back side of the bird, and close the flap of skin using long skewers like straight pins. Cook as usual.
Notes:
Depending on the size of the group, use cubed bread the size of a canteloupe for a small group, up to the size of a football for a large group. While some people are uncomfortable with stuffing done in a turkey, this recipe has been used in the family for years. I suppose you could bake it in the oven in a covered dish.
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Nutty Stuffing
This is pretty well like the traditional with the addition of some neat nuts!
1 large onion, chopped 1
1/2 lb fresh mushrooms, sliced 250 g
1/2 cup butter 125 ml
1/4 cup pecans 50 ml
1/4 cup filberts 50 ml
1/4 cup almond slivers 50 ml
2 cups dried bread crumbs 500 ml
1/2 cup celery, chopped 125 ml
1 tbsp poultry seasoning 15 ml
In a saucepan, combine butter, onion and mushrooms. Sauté until tender. Add pecans, filberts and almond slivers and mix well. Remove from heat. In a large bowl, add bread crumbs, celery and poultry seasoning. Gently mix the two combinations together and stuff into prepared turkey cavity.