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Basic Directions:
| ‹ 20 lb. Turkey |
› 20 lb Turkey |
|
| 1½ |
3 |
loaves Tracey's Treats Millet Bread, cubed |
| 1 cup |
3 cups |
celery, chopped |
| ½ cup |
1½ cup |
onions, finely chopped |
| 1 stick |
2 sticks |
butter or margarine |
| 2 |
4 |
eggs, slightly beaten |
| 1- 2 Tbsp. |
2- 3 Tbsp. |
poultry seasoning |
| 1/3 - 1 cup |
2/3 - 2 cups |
Chicken Broth |
- Cut Tracey's Treats Millet Bread into cubes and place in a large bowl. Sprinkle poultry seasoning on top and toss to evenly coat.
- Melt butter in skillet. Add celery and cook on low until tender. Add onions and cook until soft.
- Remove celery and onions from the heat.
- Pour butter and celery and onion mixture on top of bread cubes.
- Pour eggs on top. Mix all ingredients together thoroughly by gently mixing and tossing the bread cubes around in the bowl.
- If the stuffing is drier than preferred, pour chicken broth, a little at a time, evenly over the stuffing, just until the stuffing is lightly moist, but not wet. I like it just moist enough that if you squeeze a handful into a ball it almost holds it shape.
- While stuffing is still warm, use it to stuff a medium turkey and cook according to your favorite recipe.
- Put any leftover stuffing into a greased baking dish and bake as directed below.
Cooking Variations:
- To bake in a casserole dish: Grease a 9 x 13" dish with butter for margarine, (or use several smaller dishes); Distribute stuffing evenly in the dish; Depending on how much broth you used before, pour an additional 1/3 - 1 cup chicken broth evenly over the stuffing; Bake uncovered for 30-45 minutes at 350° until the top has formed a crust and the stuffing is heated through.
- Use your own favorite stuffing recipe: Tracey's Treats Gluten Free Millet Bread can be used in any stuffing recipe.
"MAKING STUFFING AHEAD: All stuffings can be made ahead and refrigerated for up to 2 days. Stuffing intended to be baked inside a bird should be reheated before you stuff the bird with it. If making stuffing ahead, do not add any egg to the mixture until you have reheated it and are ready to stuff. The simplest method for reheating a stuffing is on top of the stove, stirring gently so as not to turn the whole mixture to mush. Stuffings to be baked in a dish can go directly from the refrigerator to the oven."
~ Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, illustrated by Laura Hartman Maestro, Copyright © 1997 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust, pg. 482.
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