- Prep time: 20 min.
- Cooking time: 1.5 hours
- Servings: 12
Traditional Turkey Stuffing
Chef Jason prefers to cook his stuffing separately in a casserole. He adds Turkey dripping from the roaster at the end. He finds that both the turkey and the stuffing cook more evenly.
Ingredients
| 30 ml / 1 tbsp | butter |
| 30 ml / 2 tbsp | olive oil |
| 500 ml / 2 cups | white onion, diced |
| 375 ml / 1.5 cups | celery, diced |
| 2.5 ml / 1/2 tsp | sea salt |
| 2.5 ml / 1/2 tsp | freshly ground black pepper |
| 30 ml / 2 tbsp | fresh sage, chopped |
| 5 ml / 1 tsp | fresh thyme, chopped |
| 5 ml / 1 tsp | fresh parsely, chopped |
| 3 ltrs / 12 cups | white & whole wheat bread, cubed (not too fresh) |
| 750 ml / 3 cups | homemade or low in sodium chicken stock |
| 60 ml / 4 tbsp | pan drippings from roasted turkey |
Directions
Chef Jason prefers to cook his stuffing separately in a casserole. He adds Turkey dripping from the roaster at the end. He finds that both the turkey and the stuffing cook more evenly.
1. Grease a large casserole dish with some butter & preheat oven to 350°F.
2. Sauté onion and celery in a pan with remaining butter and oil until lightly brown; let cool.
3. Mix all remaining ingredients in a large bowl except drippings.
4. Place mixture into casserole dish and bake for 1.5 hours.
5. When turkey is done drizzle pan drippings over stuffing and return to oven at low heat until ready to serve.
