Turkey Stuffing
This recipe has been handed down for at least 3 generations of my family. The original recipe uses 2 cans of frozen oysters and chicken giblets that would be cooked with the chicken broth. Over the years I have taken these ingredients out to make a fresher version.
Ingredients
- 1 whole roasting chicken, cut in quarters
- 15 large stalks of celery, chopped
- 3 white onions, chopped
- 3 bell peppers, chopped
- 6 green onions, chopped
- 2 bunches regular parsley, chopped
- 8 cloves garlic, minced
- 3 large baking pans of corn bread
- 8 cups chicken broth
- 3 oz chicken bullion
- 1/4 cup fresh sage, minced
- 1/4 cup fresh thyme, minced
- 2 tablespoons fresh oregano, minced
- 1 cup white wine
- Salt & pepper
Instructions
Prepare cornbread per the instructions on the box and set aside to cool. Place chicken in a large pot with a mixture of 1/2 water and 1/2 chicken broth. Add chicken bullion to taste. Bring to a boil, then reduce to simmer. In a large bowl, mix together all of the vegetables and spices. Transfer 1/2 of vegetable mix to the pot with chicken. Let cook covered for at least 2 hours. Strain vegetables and chicken from the pot, reserving the liquid for use later. Let chicken and vegetables cool to touch before the next step. Preheat over to 350 degrees. Remove bones from chicken/vegetable mix and then mix with fresh vegetable mix. Add corn bread and wine to vegetable mix. Mix stuffing, using chicken broth to create a thick yet sticky consistency. Place in a deep baking dish and bake for 1 hour.
