Thanks to Paige and Tom Williams of Great Harvest Bread Co. of Cary for sharing this stuffing recipe featuring locally-made whole grain bread seasoned with sage, onion and celery. Paige reminds us that the colonists and Wampanoag Indians didn’t serve anything with artificial ingredients at their Thanksgiving celebration in 1621!
1 loaf of Great Harvest Bread Co. Stuffing Bread
1 stick or ½ cup of sweet cream butter
1½ – 2 cups chicken broth or water
Slice the loaf into 2″ cubes and store in a brown paper bag for 3-4 days before
preparing stuffing (or you can dry in the oven for 3 hours at 200º). Place cubes in a large bowl and add in 1 stick of butter that has been cut into small pieces. Add enough chicken broth or giblet water to moisten cubes. (Optional: add chopped walnuts or dried cranberries for a mouth-watering feast.)
Place stuffing inside of turkey cavity and bake as normal. (Note: this amount of stuffing is for a 12- to 16-lb turkey.)