Heat the chicken broth in the microwave in a large microwave-proof container.
In a large mixing bowl toss the onion, celery, mushrooms, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Place in a large microwave-proof bowl, the vegetables and bread, reserved chicken stock, cranberries, almonds, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary.
Heat the stuffing in a microwave on high power for 6 minutes. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat.
Originally Submitted
11/10/2011
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