10 cups cups cubes of any organic bread (1 lb)
3 onions, chopped
3 celery ribs, thinly sliced
½ tsp sage
½ tsp rosemary
1 tsp thyme
125 g (1 stick) unsalted butter
5 ½ cups chicken broth
½ cup water
1
1
Preheat oven to 325°F. Toast and dry bread cubes in a large shallow baking pan in middle of oven, 25 to 30 minutes.
2
Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
3
Stir together bread, vegetables, broth, water, and salt and pepper to taste and then cool completely, uncovered.
4
Stuff the cavity of Turkey and roast. Stuffing can be made, covered and chilled one day ahead.
Ingredients
10 cups cups cubes of any organic bread (1 lb)
3 onions, chopped
3 celery ribs, thinly sliced
½ tsp sage
½ tsp rosemary
1 tsp thyme
125 g (1 stick) unsalted butter
5 ½ cups chicken broth
½ cup water
