2 cups sliced celery
1 1/2 cups chopped onion
1/2 cup margarine or butter
1 3/4 cups hot water
1 Tbsp. Wyler's chicken-flavor instant bouillon
12 cups dry bread cubes (about 16 slices bread)
2 cups coarsely chopped apple
1 cup toasted slivered almonds
1 Tbsp. chopped parsley
2 tsp. poultry seasoning
1/4 tsp. rubbed sage
Rich Turkey Gravy (recipe follows)
1/4 c. flour
1/4 c. pan drippings
2 c. hot water
2 tsp. chicken-flavor instant bouillon
A moist savory stuffing for your Thanksgiving table.
In large skillet, cook celery and onion in margarine until tender. Add water and bouillon; cook until bouillon dissolves. In large bowl, combine remaining ingredients, add bouillon mixture. Mix well. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish. Bake at 350 degrees for 30 mins. or until hot.
Serve with Rich Turkey Gravy. Refrigerate leftovers.
Rich Turkey Gravy:
In med. skillet, stir flour into 1/4 c. of pan drippings; cook and stir until dark brown.
Stir in hot water and 2 tsp. Wyler's chicken-flavor instant bouillon; cook and stir until thickened and bouillon is dissolved. Refrigerate leftovers.
Submitted by Diana Bogue Contributed on: and modified on Thursday April 29th, 2010