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
- Instructions
- Preheat oven to 350°F and spray a 2 quart casserole dish with nonstick spray.
- 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.
- 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.
- 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.
- Enjoy!
