This is very similar to my stuffing, I’ve been making for 50 years, but I use a bit more butter (1 stick), dry sage and poultry seasoning. I bake it covered, outside the turkey and since there are no juices from the turkey I add turkey broth to moisten the bread (College Inn brand is available Thanksgiving thru Christmas), chicken broth will also work; bouillon is all salt. I also mix in some grated carrot, adds a little color. I cook the vegetables and seasonings in the butter until almost tender, then gently fold into the bread cubes, alternating with broth and bake at 350 degrees until heated thru, about 40 to 45 minutes... YUM!
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This is very similar to my stuffing, I’ve been making for 50 years, but I use a bit more...