5½cupschopped day old bread (stuffing bread)(195 grams)
1teaspoonpoultry seasoning
¼-½teaspoonsalt
1-2dash pepper
1½-2cupsvegetable or chicken broth (homemade or store bought)(381 - 508 grams)
Instructions
Pre-heat oven to 375F-400F (190C-200C). Lightly oil a baking dish approximately 11 x 7 ½ inches (28 x 19 cm).
FOR THE STUFFING
In a medium pan add the butter, chopped celery and onion sautee for about 3-5 minutes or until translucent.
In a large bowl add the sliced cubed bread, poultry seasoning, salt, pepper, onion mixture stir to combine, start by adding 1½ cups of broth and combine, the mixture should be damp but not wet, if it is too dry add a little more broth.
To stuff the poultry pieces either slice a piece including the meat or gently lift the skin (see the photos) place a couple of heaping spoonfuls (or more) of stuffing in the middle of the sliced meat or under the skin. Secure with a tooth pick or two.
Place the remaining stuffing (about ⅔) on the bottom of the Baking Dish, and place the turkey pieces on top, sprinkle with salt and pepper and brush the meat with olive oil, cover with foil or a brown paper bag (lightly brush with olive oil) and bake for approximately 45-60 minutes or until the internal temperature reaches 165-170F (73-76C).
Notes
If you find there is extra liquid on the bottom of the pan, just drain it out and place back in the oven for approximately 3-5 minutes uncovered. Store any leftovers in an airtight container and refrigerate. Re-heat in a microwave or oven covered. It will keep for up to 2-3 days in the fridge.