This is an old revision of the document!
Note: Some ingredient amounts depend on the amount of stuffing being made, and are dictated by the table on the back of the stuffing package, replicated below. These directions supersede the stuffing package directions.
This is from the package as of November 2011:
|Poultry weight||6-8 lb.||10-12 lb.||16-20 lb.|
|Butter*||2 tbsp||4 tbsp||5 tbsp|
|Celery||1/4 cup||1/2 cup||1 cup|
|Onion (?)||1/4 cup||1/2 cup||1 cup|
|Chicken broth||3/4 cup||1-1/3 cup||2 cup|
|Stuffing cubes||3 cup||4 cup||12 oz pkg|
* Not including saute butter, 1/2 stick
Since we're not stuffing the bird, you can make the whole package regardless. MORE STUFFING = BETTER THAN
Note: everything short of baking can be done ahead of time in the morning so you just have to chuck the pan in when the turkey comes out.
(Optional) Roast almonds: Put almonds in a pan with nothing else and heat, watching closely and stirring periodically. Careful not to burn them – they will become murderously bitter. When done, roughly chop or food-process them. (Raw almonds work too.)
Put stuffing into a large mixing bowl.
Do the following three things concurrently:
When the above is done, add veggies, sausage, and almonds to the stuffing bowl. Add the butter/broth mixture a bit at a time, mixing thoroughly, so that stuffing absorbs the fluid fully. Don't add so much that it gets soggy. Season with poultry seasoning, sage, salt and pepper.
Pour into a greased casserole dish and bake uncovered at 350 degrees for 35 minutes. This should be done the moment the turkey comes out to time things right.