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Ingredients
| white bread: 1 slice |
| onions: 2 (chopped) |
| russet potatoes: 4 whole potatoes |
| salt: 1 tsp |
| black pepper: 1 tsp |
| fresh oregano (leaves): 1 tsp |
| fresh sage (chopped): 1 tsp |
| poultry seasoning: 1 tsp |
| onion powder: 1 tsp |
| vegetable oil: 1 Tbl |
Rina's Turkey Stuffing
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
7 serving(s)
Tags
- Peel potatoes, chop into cubes, and boil until fork tender. Drain and rinse under cold water.
- Meanwhile, dip each slice of bread briefly in a bowl of water, squeeze (should be moist, but not dripping) and break up into a large bowl.
- Add onions, potatoes, and seasonings (to taste) together and toss.
- Drizzle oil on top and mix well.
- Refrigerate overnight. Stuff into turkey's body cavity just before roasting.