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(Makes 8 servings or enough to fill a 12 lb. turkey)
In a large skillet over moderate heat, melt butter. Stir in onion and celery, cover and cook until soft (about 15-20 minutes), stirring occasionally. When vegetables are soft, transfer them to a large bowl. Add the seasoned croutons, parsley, celery salt, sage, rosemary, thyme, salt and pepper. In a medium saucepan, heat 1 1/4 cups of Kitchen Basics turkey stock to hot and add to crouton mixture. Combine well. If you are stuffing your turkey, do so now filling the turkey cavity with the crouton mixture. Cook turkey according to directions on turkey package. If you are baking this as a side dish, preheat oven to 350 degrees. Heat a 1/2 cup of Kitchen Basics turkey stock to hot. While stock is heating, place crouton mixture into a greased 9 x 13 baking pan. Then, drizzle the hot turkey stock over the crouton mixture, cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes more. Serve and enjoy.