Stuffing for Roast Turkey

Recorded November, 2015. A Family Favorite over many generations for Thanksgiving or any other holiday dinner. This recipe will stuff a 12 to 14 pound bird.

24 oz loaf hearty white sandwich bread (Arnold’s Country White™ is good)
1/2 c soft margarine or butter
1 medium onion, diced
1 carrot, diced
1 rib celery, diced
4 oz mushrooms, chopped
2 sprigs of fresh thyme or 2 t dry
about 3/4 c turkey or chicken stock
salt and freshly-ground pepper

Cube and toast the bread according to the method described here, and set aside in a large bowl. In a large skillet, melt fat over medium heat. Add vegetables and thyme, and sauté gently until tender; remove thyme. When vegetables and bread are cool, combine them. Add stock by the half-cupful, tossing gently after each addition until mixture is moist but still a bit dry since it will pick up moisture during roasting. Season to taste with salt and pepper. Pack stuffing loosely into front and rear cavities and close with pins and butcher's twine.