November Recipe: Turkey & Sage Stuffing
Thanksgiving Turkey and Sage Stuffing
Yields – 8 adult size portions
8 oz Unsalted Butter, divided (6oz / 2oz)
1-pound Thick Bread (Texas Toast, or Challah), cubed and left out overnight uncovered
3 cups Vidalia Onion, small diced
2 cups Celery, small diced
1 bunch Fresh Parsley, rough chopped
2 oz Fresh Sage, rough chopped
1 sprig Fresh Rosemary, stem removed, leaves finely minced
5 sprig Fresh Thyme, stem removed, leaves finely minced
3 cups Turkey Stock or Bone Broth
2 each Eggs
To taste Kosher Salt & Course Black Pepper
- Check your bread. It needs to be very dry, like a crouton. If it is still soft, bake it in your oven at 250F for about 10-20 minutes.
- When your bread is dry enough, transfer to a large bowl and set aside.
- In a large skillet melt your 6oz of butter over medium heat. Add onions and celery and cook until celery is tender, and onions are translucent.
- Turn your heat to low and add your herbs. Stir until fragrant.
- Pour herb and vegetables over your bread in the bowl. Add half of your turkey stock and mix until everything is coated.
- In a separate bowl, whisk together the other half of your turkey stock with your eggs. Pour your egg mix over your bread mixture and toss until well combined.
- Pour your bread mix into your favorite casserole dish. Cube up your 2oz of butter and dot the top of your stuffing mixture.
- Cover with foil and place in your oven (which is still set to 250F). When you close the door, turn the temperature up to 325F. Set a timer for 35 minutes.
- When the timer goes off, remove the foil, and bake for another 20-25 minutes.
- Remove from the oven, and enjoy!