You will learn how to make stuffing the old fashioned way. If you want to use homemade bread instead of purchasing stuffing cubes, do the following:
PREHEAT oven to 350 degrees. Spread the white (or whole wheat) bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl and go from there.
First we are going to make the broth. In a saucepan, add 8 cups of water with the gizzards and neck of the turkey. Add the Better Than Bouillon Turkey or Chicken base. Bring to a boil and simmer for 30 minutes; remove from heat. I mince the cooked gizzards and neck meat and sprinkle over the dried bread cubes.
Meanwhile, melt butter or margarine in a skillet over medium heat. Cook onion and celery in butter, stirring frequently.
Pour cooked vegetable mixture over bread cubes in a very large mixing bowl. Season with poultry seasoning, garlic powder, onion powder, sage, salt and pepper. Add beaten eggs and toss with your hands to mix. Pour in two cups of hot broth to moisten; mix well. Stuff the turkey loosely and any leftovers, place in greased casserole dish.
Not stuffing a turkey? Following are two more methods for cooking the stuffing.
Transfer mixture to slow cooker, and cover with a thin kitchen towel - then cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. Keep the broth handy and if you need to moisten it more, use the chicken broth. Transfer mixture to slow cooker, and cover with a thin kitchen towel - then cover.
Transfer to a 9x13 inch greased baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees. Check stuffing and add more broth as needed. Cover if it is getting too dark. More homemade stuffing recipes follow.