Saute

• 1 onion, chopped in large pieces; in
• 1 stick of margarine

Mix in Large Bowl

• Shredded day-old bread or 1 package stuffing crumbs or cubes
• Sautéed onions
• Generous amount of poultry seasoning

Mix well. For stuffing cooked in the turkey, simply place the mixture in the cavities. For the rest of the stuffing, add hot water or soup until the mixture is
moist. Bake in 350° oven for 20 minutes or until hot through.

Other Additions

• Sautéed chopped celery or peppers
• Sautéed sliced mushrooms
• Chopped, boiled gizzards, heart, and neck
• Browned sausage
• Chopped apples
• Raisins
• Chopped nuts

Glenda’s Secrets of Success

1. The BEST stuffing is made with challah. Leave it out a few days to become stale, and then shred. You can use other types of stale bread for additional flavor.
2. Use pan drippings from the turkey for some of the liquid for the stuffing cooked outside the turkey.