Recipe fills a 1.8L casserole. Heavier breads work well in this recipe. Lighter white breads will require more bread. This recipe works well with leftover dry bread that has been broken into chunks.
12 to 14 slices of bread, equivalent to one 18 or 20 oz. load of bread
2 stalks of celery
1 medium onion
1 Tbsp. chicken bouillon powder
1 tsp. salt
1/4 tsp. pepper, black ground
1/2 tsp. savory
1/4 tsp. marjoram
1/4 tsp. sage
1 tsp. poultry seasoning
2 Tbsp. Canola oil
2 Tbsp water
Grease a 1.8L casserole. Preheat oven to 325F.
Bread or cut bread into small chunks. Place this bread in a colander and gently run warm water over it until you can squeeze the bread, but not make it disintegrate. Take handfuls of bread, squeeze the bread and place it in a large bowl. Most stuffing recipes keep the bread intact, this one is all about mushy bread.
Place the remaining ingredients in the large bowl of a food processor. Process this mixture until is resembles the texture of thick soup. Pour this mixture over the bread and mix well with your hands. This should be mushy, but not too watery, you may need to add another loaf a bread.
Pour the stuffing into the prepared casserole. Cover and bake for 2 hours and 40 minutes. Stir and baste with turkey drippings every 45 minutes. If you don't have turkey bastings, you can use melted butter. Uncover and bake for an additional 20 minutes. Top and edges should be brown and crispy. Serve with gravy.
Note: If you double this recipe, increase total cooking time to 4 hours.