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Classic Turkey Stuffing

Prep time: 30 minutes
Cook time: about 1 hour, 15 minutes

8 cups (1-inch cubes) rustic bread
1/3 cup butter
1 very large onion, coarsely chopped
2 large stalks celery, sliced
2 to 2 1/2 cups chicken stock or reduced-sodium broth
1 teaspoon each: dried thyme and sage
1/2 teaspoon poultry seasoning
Preheat oven to 375°F and lightly butter a 13 X 9-inch baking dish. Place bread cubes on a baking sheet and bake for 10 minutes to lightly toast. Melt butter in a large skillet; add onion; cook for 10 minutes. Add celery and cook for 5 minutes more. Stir together vegetables, bread, broth and herbs until broth is absorbed. Place in prepared baking dish and bake for 50 to 60 minutes or until heated through and lightly browned on top. Makes 12 servings. May be prepared 2 to 3 days ahead and refrigerated (tightly covered) until ready to bake.

Italian Vegetable Stuffing

Prepare stuffing as directed above using cubed cheese ciabatta rolls in place of rustic bread. Coarsely chop a 4-oz. package of sliced pancetta and saute with 1 thinly sliced and chopped fennel bulb with onion and celery. Add 1 1/2 teaspoons Italian herb seasoning blend in place of sage and thyme.

Cranberry Apple Cornbread Stuffing
Prepare stuffing as directed above using 6 cups crumbled day old cornbread in place of rustic bread. Saute 8 links crumbled turkey breakfast sausage, 2 peeled, cored and diced green apples and 3/4 cup dried cranberries with onion and celery.

 
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