Stuffing (or dressing) for Turkey (or chicken)
Traditional bread and herb stuffing
Ingredients
- 6-8 cups dried cubed bread
- 2-3 Tbsp butter
- 1 medium onion
- 2 stalks celery
- ½ sweet pepper any colour
- ¼ cup table cream or milk
- 1 ½ cups chicken broth
- 1 package dried chicken bouillon or 1 cube
- ¼ tsp ground thyme
- 1 tsp ground sage
- 1 Tbsp fresh chopped sage about 8-10 leaves
- 1 Tbsp fresh thyme leaves about 6-8 sprigs
- 1 Tbsp fresh chopped parsley
- salt and pepper
Instructions
- Cube and toast bread until lightly browned and dry.
- Finely chop onion, celery and pepper and saute in butter until softening.
- Add cream or milk, chicken broth and chicken bouillon, dried thyme, sage and salt and pepper. Bring to a simmer.
- Pour over bread cubes and stir to combine. Chill.
- While oven is preheating, add fresh parsley, sage and thyme. Add more broth if necessary if cubes aren't moist enough.
- Stuff into cavity of turkey, pressing slightly but not overstuffing. If required, make use of neck area or inside legs.
- Close cavity up tightly using extra skin if necessary to cover exposed area.
- Remove from turkey soon after roasting and keep warm until serving.
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