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Herb and Onion Turkey Stuffing
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Recipe - Coal Harbour
HerbOnionTurkeyStuffing_600x360.jpg
Herb and Onion Turkey Stuffing
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 Loaf White Bread Cubed
100g Butter
1 medium carrot finely diced
1 medium onion finely diced
2 stalk celery finely diced
1 small leek
2 tbsp Sage
2 tbsp Thyme
Salt and pepper to taste
1 litre chicken or turkey stock
Directions

Heat butter in a large pan or tilting pan preferred. Do not let the butter burn.

Add the finely diced veg and cook until soft.

Add the herbs and cook for 2 minutes.

Add the stock and bring to a boil. Simmer and taste for flavor. You should get a distinct aroma of sage and thyme, adjust with salt and pepper.

Turn off the heat and let the mixture cool slightly

Add the cubed bread and mix until all the liquid had been absorbed

The stuffing should be moist but not soaking wet. If it's to moist then add more bread, if it's to dry add more liquid.

Remove the stuffing and begin to roll it on parchment paper to a width of 3" wide by 24" long.

Bake in a 300 degree preheat oven for 20-30 minutes. Over cooking will make the stuffing burst open so be careful. Chill

20 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 Loaf White Bread Cubed
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Wonder Wonder - Bread - White Soft, 570 Gram
$3.99$0.70/100g
100g Butter
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Western Family Western Family - Butter - Salted, 454 Gram
$4.99$1.10/100g
1 medium carrot finely diced
Not Available
1 medium onion finely diced
Not Available
2 stalk celery finely diced
Not Available
1 small leek
Not Available
2 tbsp Sage
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Urban Fare Urban Fare - Cut Sage, 15 Gram
$3.79$25.27/100g
2 tbsp Thyme
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Urban Fare Urban Fare - Whole Thyme, 20 Gram
$5.29$26.45/100g
Salt and pepper to taste
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Windsor Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
1 litre chicken or turkey stock
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Kitchen Basics Kitchen Basics - Chicken Cooking Stock, 946 Millilitre
$5.19$0.55/100ml

Directions

Heat butter in a large pan or tilting pan preferred. Do not let the butter burn.

Add the finely diced veg and cook until soft.

Add the herbs and cook for 2 minutes.

Add the stock and bring to a boil. Simmer and taste for flavor. You should get a distinct aroma of sage and thyme, adjust with salt and pepper.

Turn off the heat and let the mixture cool slightly

Add the cubed bread and mix until all the liquid had been absorbed

The stuffing should be moist but not soaking wet. If it's to moist then add more bread, if it's to dry add more liquid.

Remove the stuffing and begin to roll it on parchment paper to a width of 3" wide by 24" long.

Bake in a 300 degree preheat oven for 20-30 minutes. Over cooking will make the stuffing burst open so be careful. Chill