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“This is my father-in-law's stuffing recipe and it’s always a hit around my house. I get begged to make it even when it isn't Thanksgiving! The best part is, without the oysters, it’s completely vegetarian. I usually make 3 recipes: 2 for inside the turkey and one in a pan in the oven.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté celery, onion, mushrooms, and spices in butter for 5 minutes.
  2. Toss bread cubes in sauté mixture.
  3. Cover and cool in refrigerator overnight.
  4. Loosely stuff in the front neck cavity and back end of turkey.
  5. Allow about 1 cup of stuffing for each pound of turkey.
  6. If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
  7. Cook at 350 for 45-50 minutes, basting frequently with stock.
  8. WATCH IT! It will burn easily.

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