Millie’s Bread Stuffing
Makes about 3 quarts for a 12 pound turkey.
Servings: 8 yield(s)
Prep Time: 20 mins
Ingredients
  • 12 cup broken bread (mostly wheat with a little white)
  • 2 large onions (finely chopped)
  • 2 cup celery (chopped)
  • 1 cup almonds (chopped)
  • 1 cup mushrooms (sautéed)
  • 3 cans water chestnuts (slivered)
  • broth or water from cooking necks
  • 1 tbsp salt
  • 1 tsp pepper
  • 2 tbsp poultry seasoning (or to taste)
Instructions
  1. Melt butter, cook onion and celery until semi-soft. Add seasonings and additions and mix with bread, add broth until moist.
  2. Fill the turkey and bake the rest in a bake bag or a casserole dish.
Recipe Notes

From Dorothy: I have adopted the Chronister tradition of forming the stuffing into 3"-4" balls and baking on a baking sheet. Lots of crisp crust that way, and no concern about stuffing baked in the turkey, plus the turkey cooks faster without stuffing. I usually sprinkle a little salt, pepper, and poultry seasoning inside the turkey, along with a whole onion and several stalks of celery for flavor.