Traditional Turkey Stuffing

Sub-Zero Wolf Gourmet Recipes UK

Yields10 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

RatingDifficultyIntermediate

Preparation Method
1

Preparation Method

In 8-quart stockpot on Wolf gas cooktop over high heat, bring broth, onions, celery, raisins and sugar to a boil. Continue to boil for about 12 minutes or until onions and celery are soft.

Preheat Wolf oven in BAKE at 350ºF. Place bread cubes in a large bowl, and pour heated stock over bread, just until bread is well moistened or desired texture. (All broth may not be used.*) Mix together gently with a large spoon. Check consistency, adding more stock or sugar if needed. Season with salt and pepper to taste. Spread into greased 13x9-inch baking dish. Bake for about 1 hour. Allow to stand 15 minutes before serving.

* Unused stock can be used for gravy.

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Ingredients

 10 cups chicken or turkey broth
 1 Medium yellow onion, finely diced
 8 Stalks celery, finely diced
 1 ½ cups Raisins
 3 tbsp Sugar
 12 oz 1 (12-ounce) bag plain dried stuffing bread cubes
 14 oz 1/2 (14-ounce) bag sage & onion dried stuffing bread cubes
 Salt and freshly ground black pepper

Directions

Preparation Method
1

Preparation Method

In 8-quart stockpot on Wolf gas cooktop over high heat, bring broth, onions, celery, raisins and sugar to a boil. Continue to boil for about 12 minutes or until onions and celery are soft.

Preheat Wolf oven in BAKE at 350ºF. Place bread cubes in a large bowl, and pour heated stock over bread, just until bread is well moistened or desired texture. (All broth may not be used.*) Mix together gently with a large spoon. Check consistency, adding more stock or sugar if needed. Season with salt and pepper to taste. Spread into greased 13x9-inch baking dish. Bake for about 1 hour. Allow to stand 15 minutes before serving.

* Unused stock can be used for gravy.

Traditional Turkey Stuffing