Not sure how much stuffing to make? A general rule of thumb is to prepare ½ cup of stuffing per pound of turkey.

INGREDIENTS | STUFFS a 14–16 pound turkey

• 1–1½ cups chicken broth
• 8 cups dried bread cubes
• ¾ pound bacon
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped mushrooms
• 1 tablespoon sage
• 1 teaspoon rosemary
• 1 teaspoon thyme
• ½ teaspoon salt

1. Warm the chicken broth in a small saucepan. Keep warm on low heat while preparing the other stuffing ingredients. Place the bread cubes in a large bowl.

2. Chop the bacon and cook in a large frying pan. Leave the cooked bacon and the fat in the pan and add the chopped onion and celery. Cook for 2 to 3 minutes, and add the mushrooms. Cook until the onion is tender.

3. Add the cooked ingredients to the bread cubes. Stir in the sage, rosemary, thyme, and salt. Slowly add 1 cup of the warmed chicken broth. Use your hands to shape the stuffing into firm balls roughly the size of snowballs (the stuffing should not be mushy). Add as much of the remaining ½ cup of warmed chicken broth as necessary.

4. To stuff the turkey, hold it so that the neck is facing upward, and begin spooning stuffing into the neck cavity. Use skewers to fasten the skin from the neck over the opening. Tuck the wing tips under the back of the bird. Stuff more stuffing into the body cavity of the bird. Tie the legs and tail of the bird together with string to seal the opening.