Out of idea's for turkey or chicken stuffing? Here's a different one sent in by MawHawg....This one sounds great and I will be using it for the next turkey or chicken dinner that I prepare..
Prep/Cooking Time: 1 hour (give or take) Yields: 8-12 Servings (2 meals)
1 Loaf White Bread (use a thick,dense bread)
1 Loaf Sour Dough French Bread
1/2 lb. Butter (no substitutes)
2 cans Franco-American Turkey Gravy
2 large Yellow Onions, chopped
8-10 ribs of Celery, diced
3 Tablespoons PoultrySeasoning
In a large bowl add: breads that have been cut into 2 inch cubes ("day old" bread is best)
Sprinkle with poultry seasoning and toss to incorporate onto bread cubes.
In 2 qt. saucepan (preferrably non-stick), add: Butter, Gravy, Onions and Celery...Over medium heat allow mixture to come to a boil,and reduce heat and continue to cook until Onion/Celery have softened...stir occassionally so it will not stick to bottom of pan.
Allow mixture to cool for approximately 10 min. add into bread and toss to mix and coat cubes Do not overwork incorporating, as bread will tend to 'mush".
In doubled wrapped heavy duty foil, sprayed lightly with Pam - add 1/2 of mixture - roll foil to securily crimp and mold around mixture.
Bake at 375-400 for 45 Min.
Loosen one end of foil packet and pour into bowl to serve.
This will make 2 or 3 packets and can be frozen for later useage as side dish with chicken or turkey.
This is enough to stuff up to a 15-16 Lb. turkey.
You may stuff a chicken and have several packets for later useage.
This is a very rich and moist stuffing or dressing.
Variations : Add 1/2 pan leftover Cornbread and 1/2 loaf of Sour Dough French Bread.
If using a frozen packet, allow to thaw over night in refrigerator, before baking.