This stuffing recipe has been in my family for years! My Mom and Nana made it all the time, but it came out like sawdust the first time I made it, kind of soupy the second time. I finally got it just right! They never had to measure the water, but I couldn't get it right without exact amounts. As you can see here I added the 1 cup notation for water.
Make sure your turkey is completely thawed out.
Defrost turkey in fridge.
8-12 lb = 2-3 days / Serves 8-12
12-14 lb = 3-3 1/2 days / Serves 12-14
14-18 lb = 3 1/2-4 1/2 days / Serves 14-18
18-20 lb = 4 1/2-5 days/ Serves 18-20
If you are having more than 20 people, go out : )
Get all your stuffing ingredients out.
Mix together bread crumbs, savory, salt, pepper and onions.
Fresh rosemary too, if you have it.
Add butter, then hot, previously boiled, water.
It's got to stick together like this.
Remember you'll be adding an egg to it after it cools.
Gotta have some good music playing while you're cooking!
Stuff your bird and roast at 325F
8-12 lb = 3-3 1/2 hrs
12-14 1b = 3 1/2-4 hrs
14-18 lb = 4-4 1/2 hrs
18-20 lb = 4-5 hrs
When cooked the leg joint should move freely and juices run clear.
Let turkey rest (you don't get that luxury!) 30-40 minutes before carving. Remove all stuffing to a serving bowl. You shouldn't leave any in the bird. Enjoy!
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