Bread Stuffing for a Crowd

Ingredients

turkey neck and giblets, rinsed under cold water
12 cups water
5 stalks of celery, diced
1 large onion, diced
8 tablespoons salted butter
2 king-size loaves of white bread
2 tablespoons Bell’s Poultry seasoning
salt & pepper, to taste

Directions  (A Day Ahead)

1.  In a large stock pot, add 12 cups of water and the turkey neck and giblets.  Season with salt & pepper.  Bring to a boil, then turn the heat down to medium-low and gently boil for 1 hour. Remove the neck and giblets.

2.  In a large skillet over medium to med-low heat, cook the celery and onions in the butter until golden brown; stirring occasionally.  Set aside.

3.  Meanwhile, heat the oven broiler and toast the bread on both sides using your largest sheet pan.  Keep a close eye on the bread and flip them over with tongs as they brown.

4.  Tear the bread into pieces and place them in an extra large bowl.  Add the celery, onions, and all of the butter to the torn up toast.  Add the broth, a cup at a time, and stir well.  Continue to add the broth until you reach the desired consistency (between 7 - 10 cups of broth).  Add the Poultry Seasoning and stir well.  You want the stuffing to be slightly wetter than how it would look when you eat it cooked because it thickens up a bit when you refrigerate it overnight.  The picture above is how we like it.

5.  Season the stuffing with salt & pepper, cover, and refrigerate overnight.

Cooking Directions

1.  After the turkey is cleaned inside and out, use paper towels to absorb any liquid inside of the turkey.  Fill the turkey cavity with stuffing, leaving some room for the stuffing to expand while cooking.  Cook the turkey according to the package directions.  (I usually check out the cooking chart on www.butterball.com to see how long to cook a stuffed turkey for whatever size turkey I have.  They have some great turkey tips!)  I spread vegetable oil all over the skin of the turkey and cook in a large roasting pan on the lowest rack in my oven at 325°F.

2.  Place the rest of the stuffing in a covered baking dish and cook at 350°F for about 30 minutes before serving the meal.

Serves 17 - 20 people