Featured On the Food Network*
Makes enough for a 12-pound turkey
2 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1/2 loaf dried GREAT HARVEST PREMIUM HONEY WHITE bread, crumbled
1/2 loaf dried GREAT HARVEST OREGON HERB**, HONEY WHOLE WHEAT or NINE GRAIN bread, crumbled
1/2 cup chopped fresh parsley
1 teaspoon dried sage
1 to 2 teaspoons dried marjoram
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 stick butter, melted
1 beaten egg or egg substitute (optional)
1/3 cup to 1 cup chicken broth (as needed)
Melt the 2 tablespoons of butter and saute the onion and celery (about 5 minutes).
Remove from heat and set aside.
Place the crumbled bread in a large bowl. Add the parsley, sage, marjoram, thyme, salt, pepper, and sauteed onion and celery. Toss to mix. Add the melted butter and blend well. Add the egg (if using) and thoroughly work into the stuffing mixture. Add the broth to lightly moisten.
If desired, loosely stuff the turkey. leaving a small, small mound of stuffing at the opening of the large cavity; this will become brown and crisp If stuffing the smaller (neck) cavity, use the flap of skin to cover the stuffing and keep it secure.
*Recipe taken with permission from Talk Turkey to Me by Renee Ferguson.