Ingredients:
0.33 cups [75 g] butter
3 chopped medium onions or 12-15 chopped shallots
3 chopped celery stalks
12 cups [420 g] cubed bread
2 tart apples (Granny Smith, if you can find them), peeled, cored and chopped
1 large handful dried cherries
1.5 cups [170 g] walnut pieces
0.5 cups [30 g] fresh, chopped Italian parsley
0.5 cups [40 g] fresh, chopped sage
0.5 cups [15 g] fresh rosemary leaves
0.5 cups [30 g] fresh thyme leaves
0.25 cups [20 g] ground savory
0.75-1.5 cups [180-360 g] chicken or turkey stock
Salt + pepper
Other Materials:
Nonstick saucepan
Preparation:
- In a nonstick saucepan over medium heat, melt butter.
- Add onions and celery. Cook 5mins or until soft.
- In a large bowl, mix the bread, onion and celery, apples, cherries and walnuts.
- Add parsley, sage, rosemary, thyme and savory.
- Mix in just enough chicken stock to moisten bread and season with salt and pepper.
[NOTE]: If you are baking the stuffing separately outside the turkey, make the bread slightly more moist.
If you are baking the stuffing inside the turkey, make the bread slightly less moist … the juices of the bird will do the rest of the work! - Loosely fill the cavity of your turkey or other fowl before baking the turkey.
[NOTE]: For stuffing that does not go in the turkey, bake separately for about 25mins.
To determine if the stuffing is cooked, push a knife down through the stuffing crust at the center of the pan and pull the knife out. If the knife comes out clean, the stuffing is ready. The stuffing should have a brown crust on top.
[NOTE]: Any stuffing to be cooked outside of the turkey may be prepared in advance and placed raw under foil in the refrigerator. Approximately 30-40mins before the end of the turkey cooking time, the stuffing may be baked uncovered along with the turkey.
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