By Julie Van Rosendaal
on September 08, 2012
A basic bread stuffing is easy to toss together as you prep the turkey. If you decide not to stuff the bird and instead bake the stuffing alongside, it will only need to cook for about an hour, so you can do this after you’ve got the bird in the oven.
2 tbsp (30 ml) canola or olive oil
2 tbsp (30 ml) butter
2 large onions, chopped
3-4 celery stalks, chopped (include the leaves)
2 large loaves of crusty unsliced bread, at least a day old
2 tsp (10 ml) finely chopped fresh rosemary
2 tsp (10 ml) ground sage
1 tsp (5 ml) salt
1-2 cups (250-500 ml) chicken or turkey stock
1. In a large skillet, heat the oil and butter over mediumhigh heat. Cook onions for 5 minutes, or until soft; add the celery and cook for another 3-4 minutes, until softened. Set aside.
2. Tear or chop the bread into roughly 1-inch pieces and place in a large bowl. Add the onions and celery along with the rosemary, sage and salt and toss to combine. Sprinkle with enough stock to moisten, and toss again. Stuff the turkey lightly with the bread mixture, baking any extra in a baking dish alongside for about an hour.
Originally published in ParentsCanada magazine, October 2012.
By Julie Van Rosendaal|
September 08, 2012