I looked at the lunchmeat-style turkey at the store and stamped my little feet and refused to pay that much money for that product. Sigh. So I bought a Butterball rolled turkey breast. Three pounds of turkey breast meat, rolled and tied.
And then it snowballed from there.
Sandwiches would come the next day, but what should I serve with the turkey? Duh. Stuffing!
But since you can't stuff a rolled and tied turkey, that meant it would be a casserole-type stuffing. Call it dressing if you want to, but it's still stuffing in my house. And since part of my plan with the creation of stuffing bread was to use it as sandwich bread, for croutons, or for stuffing, I decided to take the next step and make some stuffing and test the seasoning on the bread.
Normally I put celery into stuffing, but I didn't have any around, so I used dried celery flakes instead. If you've got celery, chop a stalk or two and cook it along with the onion.
Since I didn't have any stock sitting around, I used Better Than Bouillon to add some extra poultry flavor to the stuffing, and used milk for the liquid. Stock would be nice, instead.
1/2 stick butter
1 medium onion, chopped
1 teaspoon Better Than Bouillon chicken flavor (or use stock instead of the milk)
1 tablespoon celery flakes (or a stalk or two of fresh celery, chopped)
1/2 cup milk
Preheat the oven to 325 degrees. Break the bread into small chunks and place into a medium mixing bowl.
Melt the butter in a small pan and add onions and celery. Cook until softened. Add the Better Than Bouillon, if you're using it.
Add the vegetables along with all the butter, to the bread in the bowl. Add the celery flakes and eggs and stir to combine. Add enough milk to moisten the bread without it becoming soggy. It should all be evenly moist.
Transfer the stuffing to a baking dish and cover with aluminum foil. Bake at 325 degrees for 45 minutes, then uncover and bake an additional 10-15 minutes to brown the top.
This has been submitting to Yeastspotting.