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Bread Stuffing I (M/P, TNT)
Source: Self
Serves: varies

6 pounds of white, sliced bread, crusts to be removed (When I buy the loaves I open the packages so that the bread becomes slightly stale.)
1/2 cup canola oil, chicken fat and/or Rokeach ersatz chicken fat (it is pareve)
5 large onions (white onions because they are sweet), sliced
2 stalks celery, large dice
3 eggs beaten
about 10 sliced mushrooms (optional)
seasonings, salt and pepper to taste (I like a good amount of pepper because it gives an otherwise bland stuffing a little lift.)

Sauté the sliced onions in the fat over a low flame. The sautéing will probably take about 30-45 minutes to get them soft and translucent. Do not brown them, browning changes the taste of the stuffing.

Add the celery at the end of 25 minutes to let them soften.

If using mushrooms add them about 5 minutes before you take the onions off the flame. I like the mushrooms to have a bite when I use them in the stuffing.

Meanwhile, after the crusts have been removed, break the bread into small chunks. Put in colander and wet the bread until just damp. If it gets overwet, squeeze out the extra water.

Add the bread to the pan that has the softened onions in them and stir.

Remove this to a large bowl, add the beaten eggs. Taste for seasoning adjustment.

I do not stuff the turkey. I use a Pam-sprayed 9"x13" pan and bake it at the same time as the turkey. It can be put in the oven about 1-1/2 hours before the turkey is done. I like to baste the stuffing with some of the juices in the bottom of the turkey pan, maybe two or three times. If the top of the stuffing is getting too brown, cover with aluminum foil.

Posted by Joan Schick, Z'L

Nutritional Info Per Serving: N/A