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I make stuffing the same way my mother made stuffing. It will stay that way because I don't eat it and my family tells me this is good. They wouldn't lie to me would they?
Let's start with those same herbs from my garden we saw in the Outdoor Wednesday post. We have regular and a variegated leaf Sage and some fresh Thyme.
Next I chop up lots of onion and some celery. I often do this the night before and put it into a Ziplock bag in the fridge.
Cook the onion and celery in some butter until they are softened. Add lots of pepper. Don't worry it is a big amount of stuffing. It can handle lots of pepper.I never have white bread in the house so I have to remember to buy it and let it get a little dried out ahead of time.Why white bread. I don't know, ask my mom.
I usually use a roasting pan to mix large amounts of things whether it be ground beef and spices for meat balls or things like this. It is much easier then trying to get to the bottom of a large bowl. In goes the onion/celery mixture and then the chopped fresh herbs.
You should also add in a lot of poultry seasoning mix and some Savory. I did have some in the garden (Savory not poultry spice) but I forgot to clip it. I only remembered when I saw my tin of dried spice. (see it just isn't the utensils I forget)
I then stuff it generously into the cavity of a fresh washed turkey and the rest I put into a separate dish to bake on it's own so that I can throw it out after Thanksgiving because no one ever eats it again but they always say they will. This is also why I don't make soup with the carcass. My family just doesn't live up to their eating responsibilities around here.