Preparing for Thanksgiving or a big bird just came by? Check out this Stuffing for Turkey recipe and enjoy life without wondering why!
Course Side Dish, Snack
Cuisine American, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Ingredients
2cupsBreadcubed (stale will hold its shape better during the preparation process)
2tablespoonsCooking oil or butter
2½cupsOniondiced
2cupsCelerydiced
1teaspoonSalt to taste
3tablespoonsParsleyfreshly chopped
1teaspoonSagedried
1tablespoonRosemaryfreshly chopped
1tablespoonThymefreshly chopped
3¼cupsWateronly if bread is dried or stale
2medium Eggs
Instructions
We can use either stale or completely dried out bread. Dried bread is much harder to cut up so if we have bread for the sole purpose of making stuffing then cutting it up in advance will save us some effort and time. Best part of the stuffing is the crunchy crust so choose bread with plenty of crust to start with, like french baguette, bread rolls or similar stuff.
Heat oil in a skillet and sauté (stir-fry) diced onion, celery and salt until glassy / translucent look, about 5 minutes.
Lower the heat to medium low then slowly caramelize the onion and celery until it is browned, about 15 – 20 minutes.
In a big bowl, mix bread, freshly chopped parsley, sage, rosemary, thyme and the freshly prepared onion-celery.
Beat eggs and water together.
Mix the egg water mixture with the bread.
Place stuffing into an oven proof dish.
Roast for about 20 – 35 minutes. If we have a broiler, it can be even faster but it needs some experimenting with the rack position and heat as the top can scorch quite easily.