Since I have traveled so much, we have not always had turkeys to stuff, so I stuffed chickens, and this works for stuffing the chickens too. I learned to make this a long time ago from a cookbook, but I can’t remember which one. It turned out so well that I never tried another kind, but just kept making this kind. Everyone goes back for seconds and maybe thirds, and if they go back for left overs, they look for this stuffing. It is amazing to me that they love it so much because it is so simple, but I like it too. When I made it for my family or for the group of students that always ate holiday dinners with us in S. Korea, I always made an extra pan that wasn’t in the bird because no one could get enough. If you make an extra pan, it isn’t hard. You just follow the recipe, and then put it in a baking pan instead of the bird, cover it with either chicken broth or turkey broth, and bake it in the oven with the bird (at about 350 degrees Fahrenheit) for about twenty minutes. This is how I make the stuffing:
I begin by making toast. If you use the oven, just lay as many pieces as you can on a pan and put it in a 500 degree Fahrenheit oven for a few minutes, and then take a fork and turn them over so they will toast on both sides. For my turkey today, I used 14 slices of bread.
While the bread was toasting, I cut an onion up in very small pieces. I like white onions because they aren’t as strong as yellow onions.
When the toast came out of the oven, I began stacking it up and cutting it up.
I cut all the toast up in very small pieces.
While I was cutting up the toast, I put a cup of cooking butter in a heavy frying pan and let it melt.
When the butter was melted, I added the cut up onion to it and began cooking the onion.
I turned the fire down low on the butter and onions because butter can burn easily. I cooked the onions until they were soft.
I began adding the cut up toast to the butter and onion, and there didn’t seem to be enough butter.
I added one half cup of butter and let it melt into the cut up toast and mixed it up. I let it cook for a few minutes, mixing it around making sure the onions and butter were all over the pieces of toast.
I sprinkled the stuffing with salt, pepper, and parsley and mixed it up again.
It was ready to stuff the bird with it.
I stuffed it all inside the bird. As it cooks, turkey (or chicken) broth will come from the bird and go throughout the stuffing, and the simple combination of butter, toast, onion, salt, pepper, and parsley in the end will make everyone extremely happy!! I am now roasting my turkey with the stuffing in it, and I have roasted many chickens with this stuffing in it too. It is unbelievable that it is so easy with so few ingredients, but people love it!!