Roasted triple-onion stuffing



25 min


1 h


16 cups

Roasted triple-onion stuffing

© Royalty-Free/Masterfile

We loaded our much-loved stuffing with a mixture of onions, including red onion, shallots and green onions, as well as chunky harvest apple for added layers of flavour. Roasting the onions and adding hearty dashes of poultry seasoning and a hint of celery salt give the stuffing a fuller taste.


  • 675-g loaf white sandwich or sourdough bread
  • 6 large shallots
  • 1 large onion
  • 2 unpeeled garlic cloves
  • 2 tbsp olive oil
  • pinch salt
  • pinch ground black pepper
  • 4 green onions
  • 2 stalks celery
  • 1 apple
  • 1/3 cup butter , melted
  • 2 tbsp poultry seasoning
  • 2 tsp celery salt


  • Preheat oven to 350F (180C). Leave crusts on bread, if you wish. Slice bread into small cubes no larger than 1/2 inch (1 cm). They should measure 12 to 14 cups (3 to 3.5 L). Spread out on 2 large baking sheets. Bake in preheated oven, stirring occasionally, until lightly toasted, about 15 minutes.
  • Meanwhile, coarsely chop shallots and red onion. Place in a medium-size bowl. Add garlic. Drizzle with oil and sprinkle with salt and pepper. Mix well. Once bread is toasted, turn into a very large bowl or 2 bowls. Increase temperature to 400F (200C). Spread shallots, onion and garlic on one of the warm baking sheets. Roast in centre of oven until soft and fragrant, 20 to 25 minutes.
  • Meanwhile, thinly slice green onions. Chop celery. Peel apple only if you wish. Cut into quarters, slice out and discard core, then coarsely chop. Melt butter. When onions are done, remove garlic from pan. Discard skins. Then, using a fork, mash garlic. Add cooked onions, garlic, green onions, celery and apple to bread. Drizzle with butter. Sprinkle with poultry seasoning and celery salt. Mix well. Stuffing will keep well, covered and refrigerated, up to 2 days or freeze up to 1 week. Bring to room temperature. Stuff Cider-Glazed Turkey (also in the Recipe File) just before roasting.

Nutrition (per serving)

  • Calories
  • 176,
  • Protein
  • 3.8 g,
  • Carbohydrates
  • 24.8 g,
  • Fat
  • 7.2 g,
  • Fibre
  • 1.8 g,
  • Sodium
  • 546 mg.

Taste test

To check stuffing flavour, microwave a small ball of it on medium until warm. Taste, then stir in more poultry seasoning, if needed.