by Stella Zedman
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This savory stuffing is sure to enhance your bird for the holiday table, but feel free to add your favorite seasonings to make it your own. Toasted pecans, hazelnuts, chestnuts or fresh spinach would add wonderful flavor to this poultry stuffing.
- 1/2 cup (125 mL) butter
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 1 large carrot, diced
- 8 cups (2 L) fresh homemade cornbread, or other, bread crumbs (coarse)
- 1/2 cup (125 mL) chopped fresh parsley
- 1 tbsp. (15 mL) chopped fresh sage (or 1 tsp./5 mL dried)
- 1 tsp. (5 mL) chopped fresh thyme (or 1/2 tsp./2 mL dried)
- 1-1/2 tsp. (7 mL) salt
- 1/2 tsp. (2 mL) black pepper
- 1/2 cup (125 mL) chicken or turkey broth
- Melt butter in a Dutch oven or large saucepan over medium heat. Add onions, celery and carrot and cook, stirring occasionally, for about 10 minutes or until carrots are tender. Add bread crumbs and mix well, then add parsley, sage, thyme, salt and pepper and mix until evenly combined. Drizzle in broth and fluff gently to moisten everything evenly.
- If you are going to cook the stuffing in the turkey, do not put it into the turkey until right before it is ready to go into the oven. If the turkey is small, there will be enough stuffing to fill both the large cavity and the smaller neck cavity. If you prefer to cook the stuffing separately, place it in a greased covered casserole dish and put it in the oven to bake about 45 minutes before the turkey will be ready.
How kids can help
Help chop vegetables and mix with bread crumbs.
Kids can help stuff the turkey, with adult supervision. It's fun, messy work.
Try it With:
Rosemary-Garlic Roast Turkey