Stuffing, or dressing is very traditional on Thanksgiving Day. Our family likes Celery Stuffing. You can stuff your turkey with it, but you will have to increase the cooking time of your bird accordingly. You will also need to remove the stuffing promptly from your cooked turkey so that it doesn't promote bacterial growth. If that is too much of a hassle for you, just bake it on a side as a dressing. Either way it is delicious.
7 cups dry bread crumbs (we use homemade bread and grind up chunks at a time using a blender to make fine bread crumbs)
2 teaspoons salt
1/2 teaspoon poultry seasoning
2 eggs, slightly beaten
1 cup chopped onion
1/2 teaspoon pepper
1 1/3 cups milk
2 cups finely chopped celery
1 1/2 teaspoons sage
2 cups turkey broth (or use 2 chicken bouillon cubes dissolved in 2 cups boiling water.
Combine bread crumbs, onion, celery and seasonings. Add milk, broth and eggs. Toss lightly to blend. Stuff loosely into cavities of bird. Makes 6 1/2 cups stuffing--enough for 12 lb. ready to cook turkey. If using as a dressing, put into a greased pan. Bake at 350 until sides and top are golden brown it is set in the middle, about 30 minutes.