Turkey Stuffing
Course: Recipes, Side Dish
Servings
4
Prep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1/4 cup Butter
2 onion (chopped small)
4 celery stalks (chopped small)
1 pound mushrooms (fresh and chopped)
9 cup bread (cut in 1/2 cubes)
2 teaspoon dried savoury
2 teaspoon dried sage
1 teaspoon seasoned salt
1/4 teaspoon ground pepper
3/4 cup chicken broth (or giblet stock)
Directions
- Melt butter in large skillet.
- Add onions and celery; cook, stirring until tender; about 5 minutes.
- Pour over bread in a large bowl.
- Add seasonings; stir until well combined.
- Gradually stir in broth until just moistened, but not wet.
- Bake in a casserole until it’s ready
Notes
- Goes exceptionally well with our Turkey Brine and Turkey Seasonings recipes.
- If you have leftovers, try adding them on top of fries, with gravy. “Newfoundland Poutine” or “Chips, Gravy and Dressing”. Its better than it sounds!
- I dont stuff my bird with this, it grosses me out.
