48oz of stuffing plus 16oz broth
This is THE stuffing we have in our home every year. Thanksgiving just isn't thanksgiving without it. Friday morning breakfast at my house every year is reheated stuffing & gravy with left over spinach artichoke casserole~
Sourdough and whole wheat sourdough from Balthazar with sauteed fresh apples, rosemary, sage, thyme and onion with a little home made stock. With roasted almonds and walnuts. We send it with a container of broth to pour over before baking. So yum.
Traditional Sourdough Apple Stuffing
Preheat oven to 350. Put stuffing in an oven proof dish. Pour included turkey broth over the stuffing to taste. If you like a more moist stuffing, use it all, if you prefer less moist, use half. Cover with foil and bake for 30 min. After 30 min remove foil and continue baking 5-10 min until a little crispy on top. Enjoy!!