Make Ahead Stuffing

  Posted on November 24, 2010  by Leslie Blythe  No comments

Cooking for a crowd…

I am going to try to do a lot of the cooking for tomorrow today, since I am making dinner for my family and delivering dinner for 20 on the other side of town at the same time! Here is another make ahead recipe.

Make Ahead Stuffing

Makes 12 to 14 servings

1 cup butter
2 cups chopped celery
2 cups chopped onion
4 quarts bread cubes
1 tsp salt
2 tsp poultry seasoning
½ tsp ground pepper
¼ tsp crushed sage leaves
¼ tsp crushed thyme leaves
1½ to 2 cups chicken broth

Melt the butter over low heat and cook the celery and onion, stirring until golden. Meanwhile, blend the bread cubes and seasonings. Add the celery-onion mixture. Toss lightly to blend. Pour broth over and stir to blend. Add more seasonings as desired.

Can be refrigerated for 2 to 3 days. Bake the stuffing in greased loaf pans for about 1 hour. If you’re cooking the turkey at the same time, baste the stuffing occasionally with turkey drippings.

Variations: While sautéing the onion and celery, add any of the following: 1 pound sausage, 1 pound sliced mushrooms,1/2 cup dried chopped apricots, 1/2 cup dried cranberries, 1 dozen chopped oysters, 1 cup