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How to Make Stuffing
for Stuffing a Turkey or for Stuffing Casserole
Prep Time: 20 min * Cook Time: 45 min
15 cups chopped bread (about 1 loaf)
2 cups milk
1 cup each, chopped: onions, celery, bell pepper
(red and green for color)
1/2 cup: corn and chopped carrots
2 cups: cheese cubes and sliced sausages
2 tsp cayenne pepper
1 tsp: salt and white pepper
1 bouillion cube OR 2 tsp chicken seasoning
Preheat the oven to 325F.
Chop all your vegetables.
Measure out the rest of the ingredients.
Add wet ingredients and spices in a large mixing bowl, stir well to incorporate all the ingredients.
Place the vegetables in a stove pan for cooking.
Chop your bread and evenly distribute the pieces onto an ungreased baking pan.
Toast your chopped bread for about 10-15 min in the oven. You can add the bread to the oven while it is preheating; just keep an eye on the pieces. The toasting helps the bread keep its form when added to the wet ingredients, instead of turning to mush and then baking into a brick.
Saute the vegetebles in a Tbl of oil on the stove while the bread is toasting. Once the onions start to turn clear take them off the stove and put aside for later.
Once the vegetables are done cooking, put the sausages into the same pan and cook them through. Take them off the stove and allow them to cool to the touch so that you can slice them into pieces.
Remember to check your bread in the oven. You don't want it to burn!
Take your toasted bread out of the oven and stir it into the wet ingredients and spices.
Then add in the vegetables and the sausage.
Mix in the cheese cubes once the ingredients have cooled a bit. You want the cheese to melt in the oven or the turkey, not while assembling the stuffing.
Take half the mix and put aside for stuffing the turkey. Put aside only one third if you are stuffing chicken or other smaller poultry.
Bake the other half for about 30-45 min. to make the casserole. Cover the dish with foil for the first 20 min to keep the stuffing moist. The last 15 min or so take the foil off so that it can brown. If you want to be really decadent, add some grated cheese on top when you take the foil off so that the bread stuffing will brown and the grated cheese will get all crispy and crunchy.
The stuffing is done when you can stick a knife in the middle and it comes out "clean". Meaning, that the knife will not come out coated in the liquid ingredients, just a few bread crumbs and moisture from the heat.Allow the casserole to cool a bit before serving. You can precook the casserole the day before and leave it in the refrigerator until the day of the meal. Reheat for 20 min before serving.