The turkey is stuffed immediately before placing it in the oven.
In a skillet, melt 1 stick (100 grams) of butter, add 1 cup of finely chopped onion and 2 cups of chopped celery.
Let them fry slowly until the onion is tender. Remove the skillet from the heat and add 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 2 teaspoons of poultry seasoning (which can be substituted with 1 teaspoon of thyme, 1/2 teaspoon of sage, and 1 bay leaf, all dried and crumbled).
Pour the mixture into a container where 10 to 12 cups of toasted bread cubes have been previously placed.
Stir it well. Add 1/2 cup of broth or white wine and 1/2 cup of chopped parsley, mixing it gently with a fork.
Sufficient for a turkey weighing 6 to 8 kg.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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