Sage and Onion Stuffing For Large Turkey

by admin on December 1, 2010

I loved my mother’s Thanksgiving day turkey stuffing which she made each year with no written recipe.   At age 12 I sat at the kitchen counter that year and documented everything she used and the amounts so when I was older, I could faithfully reproduce the same recipe.   Years later I shared this recipe online with a man who was looking for an old fashioned sage and onion recipe like his mother used to make.  She had died and taken the recipe in her head to the grave.    After Thanksgiving I received a grateful email from the man who told me that he and his father had sat there in tears enjoying the exact same recipe he remembered but had not tasted in ten years.

30-oz. or 16 cups unspiced bread crumbs
5 cups water with 1 cup butter-melt together
2 cups frozen chopped onions
5 stalks celery (2cups) chopped
6 bread slices ripped up
1 1/2 tsp. pepper
1 Tbsp + 1 1/2 tsp salt
1 tsp. poultry seasoning
1 1/2 tsp. Marjoram
1/2 tsp. Sage
1/2 tsp. thyme
3 eggs

Do not stuff turkey the night before, stuff the day you are cooking turkey.  Any stuffing left over from stuffing the turkey can be placed in loaf pans and baked with turkey.  Later in the week, this leftover stuffing can be sliced and reheated in turkey gravy.

Can also be cooked in a crockpot:  Butter sides of crockpot and put stuffing in.  Cover and cook for one hour on high (300 degrees).  Reduce the heat to low (200 degrees) and slow-cook until heated through, 3 to 4 hours until internal temperature reads 160 degrees.



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