Turkey Stuffing

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 13 cups dry bread cubes
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 3 carrots, peeled & thin sliced
  • 1 cup chopped celery
  • 1 large yellow onion, diced
  • 1½ cup unsalted butter
  • 1½ teaspoon kosher salt
  • (NOTE: 2 tablespoons dried poultry seasoning can be substituted for all of the following herbs and seasonings.)
  • 2 teaspoons minced fresh sage
  • 1½ teaspoons minced fresh thyme
  • ½ teaspoon minced fresh marjoram
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon minced fresh nutmeg
  • ½ teaspoon freshly ground black pepper
  • 1½ cups chicken stock
  • 2 large eggs, lightly beaten
  1. Instructions
  2. Preheat oven to 350°F and spray a 2 quart casserole dish with nonstick spray.
  3. Heat a large skillet over MED-HIGH heat for 1 minute. Add the oil and 2 tablespoons butter, and heat until oil is hot butter has melted but not burned. Sauté diced carrots and celery 3-5 minutes or until vegetables are just fork-tender. Add diced onion, stir and cook until the onion is translucent.
  4. Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables and chicken stock. Mix well. Add the herbs/seasonings and eggs. Mix well.
  5. Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until edges and are begin to turn golden. **See Note for alternate cooking method.
  6. Enjoy!

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