Easy Savoury Stuffing
22
- Prep Time20 mins
- Total Time40 mins
- Makes12 cups
Looking for a no-fuss stuffing you'll use year after year? This classic recipe calls for the traditional herbs—sage and savoury—plus a few other basics.
Ingredients
675-g loaf sliced white bread
2 tsp ground sage, or 1 tbsp packed dried sage leaves
1 tsp ground savory, or 2 tsp dried summer savory leaves
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup butter
2 cups chopped onion
1 1/2 cups finely chopped celery, including leaves
Instructions
Preheat oven to 350F (180C). Remove crusts from bread, if you wish. Slice bread into 1-inch (2.5-cm) cubes. You should have about 10 cups (2.5 L). Spread out on 2 large baking sheets. Bake in preheated oven, stirring occasionally and rotating sheets halfway through, until lightly toasted, about 10 minutes. Place in a large bowl. Add ground seasonings, if using, salt and pepper. If using sage and savory leaves, crumble over bread. Stir until evenly mixed.
Meanwhile, remove bag containing gizzard, heart and liver from inside of turkey. Finely chop. Remove neck and use for stock or gravy. Melt butter in a large frying pan. Add onion, gizzard, heart and liver. Stir often until onion is soft and turkey bits are cooked, 10 minutes. Add celery during last 5 minutes of cooking. Stir onion mixture into bread mixture. Mix well. Stuff into thawed turkey and roast immediately. Or, if making ahead, cool stuffing completely, then cover and refrigerate. (Do not stuff turkey the night before, as harmful bacteria may grow.)
Stuff turkey just before roasting.
To cook stuffing on its own
Preheat oven to 350F. Transfer stuffing to a 9 × 13-in. baking dish. Drizzle with 2 cups chicken broth, stir and cover with foil. Bake in bottom third of oven for 15 min. Remove foil and stir. Continue baking, uncovered, until hot, about 15 more min.
Nutrition (per serving)
Calories 130, Protein 4.5g, Carbohydrates 16.3g, Fat 5.1g, Sodium 228mg.
Visit the Chatelaine Guide to Thanksgiving for everything you need to plan this year's big meal, including our very best recipes for show-stopping main courses, second-helping-worthy sides and the most delectable desserts.