Ingredients
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- 1/2 cup butter or olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh herbs, like sage or thyme, to taste
- 2 tablespoons fresh Italian parsley, chopped
- 1/2 teaspoon kosher salt or 1/4 teaspoon sea salt
- 1/8 teaspoon fresh ground black pepper
- 10 cups dried bread cubes or chunks
- 3-4 cups chicken, turkey or vegetable stock
- 2 large eggs, beaten
Directions
Preheat oven to 350°F. Heat butter or oil in a skillet on medium-high. Add vegetables, sauté 3-5 minutes, remove from heat, add herbs, salt and pepper. In a large bowl, gently toss stuffing mix or bread cubes with the stock, eggs and skillet mixture.
Dressing: Spray 9x13-inch baking dish. Add mixture and bake 45 minutes, uncovered, on middle shelf (for a less crispy crust, cover for first 30 minutes then uncover).
Stuffing: Gently stuff mixture into clean turkey cavity (careful not to pack too tightly-this makes more than an average turkey can hold). Bake excess in a baking dish (until internal temp reaches 165°F).
Options to add:
- 1 cup toasted, chopped nuts or chopped dried fruit
- 2 chopped sautéed apples or pears
- 1 diced sautéed fennel bulb
- 1 pound chopped sautéed mushrooms
- 4 cups cubed roasted root vegetables
- 6-8 cups chopped spinach, kale or chard
- 1 pound cooked crumbled Italian sausage or chorizo
- 1/2 pound cooked crumbled bacon
- 1/4 pound cubed and browned pancetta or prosciutto
- 1/2 pound shucked oysters, mussels, clams or crabmeat
- 1 cup crumbled blue or goat cheese or 1/2 cup grated Parmesan
Recipe from Central Market Shoreline - Culinary Resource Center
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