P.O. Box 105
Lemont, IL 60439

Basic Bread Stuffing

1/2 c Butter or margarine
1 Large onion, diced
1 c To 2 c diced celery w/leaves
15 c Toasted 1/2-inch bread cubes
1 1/2 ts Salt
1/4 ts Black pepper
1 tb Dried sage
1/2 c Chopped parsely
1 c Turkey stock, water, or milk

Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned.

Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey stock and blend well.

WHITE CASTLE TURKEY STUFFING
-
10 White Castle hamburgers,
Pickle removed
1 1/2 c Celery, diced
1 1/4 ts Ground thyme
1 1/2 ts Ground sage
3/4 ts Coarse ground black pepper
1/4 c Chicken broth

In a large mixing bowl, tear the White Castle
hamburgers into pieces and add diced celery and
seasonings. Toss and add chicken broth. Toss well.
Stuff cavity of turkey just before roasting. Makes
about 9 cups (enough for 10-12 lb bird).
NOTE: Allow 1 White Castle hamburger for each
pound of turkey, which will be the equivilent of 3/4 cup
stuffing per pound.

 
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