1 tablespoon. salt (kosher or fresh ground is best)
1 tablespoon. black pepper
1 teaspoon. curry powder
3 cups chicken broth (or 3 cups water mixed w/ 2 tablespoon. or 6 cubes chicken bullion)
Preparation
Sautee celery, mushrooms, onion, herbs and spices in a wide, deep pan until lightly browned. Next, mix in chicken broth and cook until warm.
Place cubed, dried bread in a large bowl and slowly drizzle broth mixture over bread, stirring constantly.
Stop pouring when the bread becomes moist but NOT wet. If you have leftover broth mixture, strain out vegetables and put in the stuffing, using leftover broth for gravy.
If bread is still dry, drizzle warm water until it's the proper moisture.
Stuff turkey until full, being careful not to pack stuffing too tightly. If you're using a crock pot instead, place stuffing in a turkey roasting bag and place in 3 inches of water in a crock pot.
Poke 3 holes in the bag and slow cook for 5 hours.
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