In classic family recipe fashion, the measurements in this are a little… whimsical. Grandpa Neal does this by feel and smell, and so can you.
The night before, prepare a broth, adding:
3 chicken thighs
giblets from one turkey
1 onion, quartered
2 stalks celery
Simmer until meat is cooked. Remove meat and vegetables, reserving broth. Remove bones & skin from chicken, and chop finely, along with the giblets. Discard boiled vegetables.
Combine in a large bowl:
1 1/2 loaves of bread, sliced, toasted, & torn into chunks
chopped chicken thighs & turkey giblets
1/2 cap thyme (7 ml)
dusting of dried mustard (2 ml)
4 shakes ground sage (5 ml)
8 shakes celery salt (5 ml)
6 shakes poultry seasoning (see below) (7 ml)
1 onion, finely chopped
3/4 bunch celery, finely chopped (chop from leafy end toward bulb)
Add enough of the reserved broth to bring the bread to the right consistency for stuffing. Bake as described in Lars’ stuffing recipe.
Poultry Seasoning
Blend together:
15 ml ground thyme
10 ml ground sage
5 ml ground rosemary
5 ml marjoram
5 ml savory
5 ml celery seed
2 ml ground black pepper
Store in a tightly-sealed container.