Belated turkey stuffing & gravy, with or without giblets

Ingredients

• 3 loaves bread, cubed and dried.
• 1 onion, finely chopped
• 3 stalks celery, finely chopped
• 2 cups portobello or baby bella mushrooms, finely chopped
• 1 head roasted garlic (diced is ok too, but not as mellow)
• 1/4 cup fresh sage, finely diced
• 1/4 cup fresh thyme, finely diced
• 1/4 cup fresh rosemary, finely diced
• 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)

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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.