Turkey Stuffing

We can’t sell you the turkey, but you can get most of the fixings for this stuffing at our farm stand.

INGEDIENTS

114 oz. bag of bread croutons
2 cups chopped onion
1 1/2 cups chopped celery
1/2 cup butter
1 egg, beaten
1-2 cups chicken broth
2 tsp. sage
2 tsp. poultry seasoning
1 tsp. marjoram
1 tsp. salt, or to taste
1 tsp. pepper, or to taste
1/2 tsp. thyme

optional – 1 or 2 tart apples peeled and chopped

Melt butter over medium heat on the stove in a large skillet. Add the onions, celery, and optional apples. Cook until onions become soft. If not using apples, the onions and celery can be mixed in with the rest of the ingredients without cooking them first.

Put the crotons in a large mixing bowl. Add the celery and onion mixture. Then add all of the seasonings. Mix well.

Pour in the chicken broth about 1/3 cup at a time so that the mixture doesn’t become too soggy. Mix with a fork. Don’t get the stuffing too wet. Add the egg and mix well.

This recipe can be used in the turkey or baked by itself at 350 degrees Fahrenheit for approximately 40 minutes. To cook this bread stuffing recipe in a slow cooker, gently transfer it to a greased slow cooker. Then cook for 1 hour on high, then turn down to low for 2-3 hours. Check it about once an hour. Stir and add more broth, if needed.