Since its original publication 10 years ago, this straightforward classic recipe has remained a Chatelaine reader favourite.
Plump up your stuffing with additions such as chopped dried apricots, apples or cranberries. Place whatever dried fruit you wish to use in a small dish and cover with warm liquid such as orange juice or water. Let sit about 8 minutes. Strain liquid from fruit and save for gravy. Stir dried fruit into cooked onion mixture, then toss everything with bread cubes. Try adding toasted nuts for an extra-rich flavour!
Cooking Extra Stuffing
Place extra stuffing in a casserole dish. Moisten by stirring in 1/4 cup (50 mL) pan juices or concentrated chicken broth for every 4 cups of stuffing. Cover with foil or a lid and place in oven with turkey for the last 25 to 30 minutes of roasting. Or, if there isn’t room in the oven for the casserole, increase oven temperature to 375 F (190 C) after the bird is taken out. Bake stuffing until heated through, from 20 to 25 minutes.