*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this stuffing for Thanksgiving and everyone loved it. I mistakenly bought the italian seasoned broth, but used it anyway. Even guests who said they usually don't like stuffing tried it and asked for seconds.
On top of being super delicious it was totally easy to make! For the turkey stock I simply boiled the neck and gizzards included in the turkey with celery and onions and used that. I think that the turkey stock completes this dish and gives it that sweetness. Also I gave the mix a stir every 20 min or so to make some of it crispy.
I was not happy with this recipe at all. The only change I made initially was using vegetable stock instead of chicken. There was not enough liquid in the recipe. The stuffing didn't hold together at all. After I baked it and saw the bad results I fixed it up. I chopped it up and mixed in more egg, butter, and broth. I then put it in a smaller pan and re baked it. It was okay then.