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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Sausage stuffer for charcuterie, forcemeat preparations
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Sausage stuffer for charcuterie, forcemeat preparations
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
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Take chunks of the bread (or about one slice if the bread is sliced) and run the bread under warm running water for a few seconds. Squeeze each handful of bread so it remains very moist but is not dripping. Place the moistened bread in a large bowl. Add the remaining ingredients except for the chicken broth, and mix well. Stuff the bird. If baking the stuffing outside of the turkey, preheat oven to 350. Place the stuffing into a large casserole dish. (I generally use two 2-quart caserole dishes because we keep one at home for us!) Cover the dish with foil and bake at 350 for one hour. Uncover the stuffing and pour the chicken broth over the stuffing. Cover with the foil. Reduce the oven temp to 325 and bake an additional 30 to 60 minutes. The stuffing is done when the top becomes lightly browned.