Turkey Stuffing or Chicken Stuffing Recipe

This is a good recipe for chicken stuffing and dressing which also serves well as a recipe for turkey stuffing and dressing. It is simple, can be used throughout the year although it shines as a thanksgiving recipe.

The versatility of this stuffing and dressing recipe is very helpful. The bread can be changed to cornbread to make cornbread stuffing. Substitute vegetable broth to make it a vegetarian stuffing recipe.


Things you'll need:
4 cups bread crumbs (toasted white bread, toasted whole grain bread, cornbread or prepared stuffing such as stove top or Pepperidge Farm Herb Seasoned Stuffing.)
1 stick Margarine or Butter
2.5 to 3.0 cups vegetable or chicken broth (or water)
If using plain bread crumbs season them with 1 tsp dried or fresh parsley, 1/2 tsp garlic powder, 1/2 tsp sage, 3/4 tsp salt, 1/2 tsp pepper. Adjust the seasoning to your taste.

1/2 cup finely diced carrots
1/2 cup finely diced celery
1/4 cup finely diced onions (optional)
turkey and baking until it is warmed through.
Tips
Grow sage and parsley in your garden to make a homemade stuffing with organic sage recipe.

1 Assemble and prep bread crumbs If you are toasting bread or cornbread for this recipe do this in the toaster or lay the bread flat on a jelly roll try under the broiler watching it constantly and turning over at the right time. If making cornbread stuffing cut the cornbread into slices the same thickness as sandwich bread slices. When toasted, let it cool on racks so all moisture is released. When at room temperature, decide how fine you want the crumbs. If you want a course texture put into a large mixing bowl and break apart by hand. If you want a fine texture place a couple handfuls at a time into the blender or food processor, pulse and pour into the mixing bowl. If you are working with prepared stuffing base, just place that into the mixing bowl.
2 Assemble and prep vegetables Very finely dice the carrots, celery and onions so they are unobtrusive in the bread crumb mixture, about 1/2 to 1/4 inch dices. Sauté the vegetables in three separate batches. Start with the celery, heat a sauté pan and use either olive oil or butter to sauté, while sauteing sprinkle a little salt and pepper on the celery. Sauté until they just begin to be translucent. Pour into the mixing bowl with the bread crumbs. Next do the onions in the same pan and finally the carrots. If you do the carrots first they will turn the other two orange. This is a step you can do the weekend before Thanksgiving if you are using this as a Thanksgiving turkey stuffing and dressing recipe. If doing ahead, just leave the vegetables on separate plates to cool. When at room temperature place into three small sandwich zip top bags and leave in the vegetable drawer of your refrigerator until Thanksgiving morning.
3 Assemble and Prep all other ingredients Melt the butter, measure the spices and place into the large mixing bowl. Stir until all ingredients are evenly incorporated.
4 Add the liquid If you are serving this right away you will want to make sure the liquid is piping hot. If you are using this as a chicken stuffing recipe or a turkey stuffing recipe you will want to use room temperature liquid and stuff the poultry just before it goes into the oven. You can also make this into a crockpot stuffing recipe by adding cool liquid and placing all ingredients into the crockpot on high until it is warmed through and can be served. Or you can make this into a stuffing casserole recipe by adding the liquid then placing it into a baking pan with one inch squares of chicken or