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675-g loaf white or whole-wheat bread
2 tsp dried sage
1 tsp dried thyme leaves
1 tsp savory
1 tsp salt
1/2 tsp fresh-ground black pepper
1/4 cup butter
2 cooking onions, finely chopped
1/4 cup dry white wine, or broth
4 green onions, sliced
2 celery stalks, sliced
1/4 cup dried cranberries
1 apple
1 pear
Preheat oven to 350F (180C). Remove crusts from bread. Slice into 1/2-inch (1-cm) cubes. You should have about 7 cups (1.75 L). Spread on baking sheets. Bake, stirring occasionally, until lightly browned, about 10 minutes. Toss in a large bowl with seasonings.
Melt butter in a large frying pan set over medium heat. Add onions and sauté until softened, about 5 minutes. Stir in wine. Then pour over bread mixture. Stir until mixed. Stir in green onions, celery and cranberries. Stuffing can be prepared to this point, covered, then refrigerated up to 1 day.
When ready to roast bird, core and chop both apple and pear. Stir into stuffing, then loosely stuff turkey. Roast turkey right away according to your recipe. Place any extra stuffing into a casserole dish that will just hold it. Moisten with 2 to 4 tablespoons (30 to 60 mL) broth or water. Place in oven during last hour of turkey roasting. Remove all stuffing from turkey after it has sat for 10 minutes. Place in a warm dish for serving. Cooked stuffing will keep well, covered and refrigerated, for 2 to 3 days.
Calories 132, Protein 3.3g, Carbohydrates 22.1g, Fat 3.5g, Fibre 1.3g, Sodium 317mg.
The apple, pear and dried cranberries add extra flavour, moistness and colour to this traditional stuffing. Expect to please a wide variety of tastes.