This delicious stuffing is a crowd-pleaser and EASY to adapt to #glutenfree or #keto lifestyles.
To toast the bread cubes before-hand:
Spread bread cubes on a greased baking sheet in a single layer and bake in a 400 F oven for 8-10 minutes, or until golden.
When the stock, above has been stirred into the mixture to coat as evenly as possible, either stuff into the cavity of the turkey just before roasting or bake in a 300F oven for 30 minutes, at some point in the day: when there's space in your oven!
Sometimes, we pull out the turkey when it's done and bake the stuffing while the turkey is 'resting'.
It's a few years now that we've been brining our turkey, so I don't stuff it, but place onion and garlic and maybe a mandarin or two, sectioned, into the cavity.
This recipe makes enough for a 16-18 lb (5.75-6 kg) turkey.
* 12 cups of bread cubes = 2 good sized loaves (that was this year. Depends upon size of loaves of course!)
Adapted from from a longtime favourite traditional recipe