Turkey Stuffing - Irene Perry And Janet Jackson

• 12 c stale white or French bread cubes, 1 c for each lb turkey; this will be 12 or more slices
• 1 stick butter = 1/2 c.
• 1 c. minced onion
• 1 c. chopped celery
• 1 c. chopped carrots
• 1 c. blanched, slivered almonds, toasted a little
• 1 T. poultry seasoning
• 1 t. (max) salt
• 1/2 t. ground white pepper
• 1 c. or more chicken or beef broth

1. Dry bread so it's dry enough to not mush when cut into cubes. Finish drying cubes if necessary, until they are thoroughly dry.
2. Saute vegetables, spices and almonds in butter. Mix saute mixture with bread cubes.
3. Add broth, dribbling in a little at a time, and tossing so it's universally moistened. Final consistency should have a squeezed handful partially holding together.
4. Add a little more broth if cooking in a baking dish instead of in the turkey. Cover the dish tightly, and bake for about 30-45 minutes. Taste test for doneness.

stale white, butter, onion, celery, carrots, blanched, poultry seasoning, salt, ground white pepper, chicken

Taken from www.epicurious.com/recipes/member/views/turkey-stuffing-irene-perry-and-janet-jackson-52969271 (may not work)