In-the-Bird Directions

Print this recipe

Ingredients

TRADITIONAL STUFFING CORN BREAD STUFFING CUBE STUFFING
Ingredients 8-15 lbs 16-24 lbs 8-15 lbs 16-24 lbs 8-15 lbs 16-24 lbs
Mrs. Cubbison's Stuffing Mix 1 box
(12 oz)		 2 boxes
(24 oz)		 1 box
(12 oz)		 2 boxes
(24 oz)		 1 box
(10 oz)		 2 boxes
(20 oz)
Butter or Margarine* 1 cup 2 cups 1 cup 2 cups ½ cup 1 cup
Celery, diced ¼ inch 1 cup 2 cups 1 cup 2 cups 1 cup 2 cups
Onion, diced ¼ inch 1 cup 2 cups 1 cup 2 cups 1 cup 2 cups
Chicken Broth or Water* 1 cup 2 cups 1 cup 2 cups 1 ¼ cups 2 ½ cups

* For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.

* For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.

Directions

  1. In a large (5qt) sauce pan, melt butter on medium heat.
  2. Add vegetables and sauté until translucent.
  3. Stir in chicken broth or water and bring to a boil.
  4. Remove from heat and gently stir in stuffing mix.
  5. DO NOT STUFF TURKEY UNTIL JUST BEFORE ROASTING.
  6. Gently stuff neck and body cavities, allowing for expansion.
  7. Close openings and roast turkey as usual.
  • For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.
  • For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.
  • NOTE: Ensure stuffing is fully cooked by achieving a temperature of 165° F