November
20
Stuffing
Stuffing
Author: trotsig
Type: Main
Prep time:
Cooking time:
Total time:
Serves: 8
Ingredients
- 2 finely chopped yellow onions
- 4 pieces celery, washed & finely chopped (leaves are OK too if they are fresh)
- 1 cup butter
- 8 - 10 cups bread cubes ( stale bread is preferable, better than fresh! )
- ½ teaspoon (or to taste) freshly ground black pepper
- 4 large eggs, slightly beaten
- 1 teaspoon salt
- 1 teaspoon ground sage
- 1 teaspoon thyme, crushed in a mortar & pestle
- option* in USA - 2 tablespoons Bells seasoning and skip the pepper, sage & thyme
- ½ cup chopped parsley
- approx 2 cups chicken bouillon
Instructions
- Sauté onion and celery ( in a large pot) with the butter until softened.
- Combine onion mixture with bread, pepper, eggs, salt, sage, thyme and parsley
- Stir in broth until well moistened.
- Bake in a greased (foil) covered baking pan at 325° for about 35 to 45 minutes.
- Take the cover off the last 10 minutes (until lightly browned).
Notes
Enough for a 8 kg (15 pound) turkey.