Poultry: Stuffing 66 by Recipe Cottage

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	Stuffing 66

		Thanksgiving Stuffing Serving Size: 8 - 12 2 loaves white bread, sliced 1 1/2 pounds mushrooms, sliced 2 cups onion, chopped 3 cloves garlic, minced 1/4 cup parsley, minced 1/2 cup celery, sliced thin 1/2 cup butter 1 cup turkey stock 4 tablespoons tarragon 1 tablespoon thyme 1 tablespoon sage 1/2 tablespoon salt 1/2 tablespoon pepper Starting as much as a day ahead cut or tear bread into 1/2 inch pieces and set aside to dry. Combine tarragon, thyme, sage, salt and pepper in a small bowl and mix together. Melt butter in a large saucepan and saut\xe9 onions, garlic, parsley and celery until soft. Add mushrooms and continue saut\xe9ing until mushrooms are soft and starting to give off liquid. Remove from heat and allow to cool slightly. Place bread cubes in very large bowl and add spice mixture. Combine completely. Slowly add mushroom-butter mixture and continue mixing. Slowly add broth until well moistened (it should just hold it's shape when squeezed in your hand). Taste and adjust seasoning if necessary. Stuff in turkey just before roasting or cook covered in a buttered casserole for 1 hour at 325 to 350. Turkey Stock - Heat 4 cups chicken stock over high heat. Add turkey neck, heart, gizzards and any excess fat. Add a small onion, one chopped carrot and one chopped celery stalk. Simmer for at least two hours. Strain.