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LOCATION: Recipes >> Poultry >> Stuffing 93

Print this Recipe    Stuffing 93

Moist Stuffing
Yield: 48 servings

16 cups bread cubes
1 cup oats
1 cup rice; cooked
2 tsp chili powder
4 tsp poultry seasoning
1 turkey
1/4 cup bacon drippings
1 onions; chopped
1 cup butter
5 oz nuts; chopped, or sunflower seeds
4 cup water
2 bay leaves

Use both flavored and plain breads in the stuffing.

Mix bread, oats, rice, and seasonings in large bowl. Remove neck
and giblets from turkey; set aside.

Melt bacon grease in skillet. Cook onion until tender, then without
draining melted butter in onions and add to dry ingredients. Mix
very well. Stir in crumbled cornbread and nuts or sunflower seeds,
and stuff turkey. Bake breast side down until done. Boil neck
and giblets in water with seasonings until done (about 20 minutes).
Discard neck and giblets. Add strained broth to leftover uncooked
stuffing.

When turkey is done, remove it from roasting pan and add all
drippings to uncooked stuffing. Uncooked stuffing will be extremely
wet. Preheat oven to 325 F, spray casserole with Pam, fill with
stuffing, and bake covered for 30 minutes.

No-turkey method: save drippings and giblets from several chickens.
Use drippings in lieu of turkey drippings, and cook chicken giblets
and necks in lieu of turkey giblets.

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