Besides a roasting turkey, this is the smell of Thanksgiving. Takes me right back to childhood and the day before getting all of the goodies prepped and ready for that big turkey dinner. I can’t say that its my favorite smell in the whole world, but its definitely part of my core memories. And the outcome – fantastic. This stuffing is delicious, filling, and there’s almost never any left. We like to stuff it in the bird, and also cook a dish for those who prefer it out of the poultry.

Recipe

• 1 turkey neck
• 2 TBS poultry seasoning (more to taste)
• 1 -2 bags of cubed and toasted Italian bread
• 1-2 bags of Pepperidge Farm stuffing (cubed or classic is fine)
• 2 cups onions and celery
• salt and pepper to taste

Boil the turkey neck in 8 cups of water with poultry seasoning for 1 -2 hours.

Mix cubed stuffing with bread and onion and celery mixture.

Slowly pour turkey broth over the stuffing mixture and work through with hands. Mixture should be wet but not soupy. You want the texture to be similar to wet sand. Add stuffing to a baking dish and stuff extra in the bird. Tip – stuffing the Turkey helps to keep it nice and moist!

Bake at 350 for 50 minutes or until cooked through. For the record – we shoved 10 lbs of stuffing into that bird… all told – 43lbs of delicious goodness.

Bon Appetit!