Prep 20 mins
Cook 1 hr
I have tried lots of different dressings or stuffings, but this is the one that everyone wants. I do like to cook the dressing inside the bird, so I use a stuffing bag which makes removal incredibly easy.
- 1 cup chopped onion
- 1 cup chopped celery
- 1⁄4 cup butter
- 6 cups chopped 1/2 " x 1/2-inch stale bread
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 2 cups chicken stock
- Prepare onion, celery & bread.
- In a large skillet on medium heat, melt butter, add onion & celery & saute till tender about 5 minutes.
- Add bread & spices stirring & turning to get all ingredients combined evenly.
- Add chicken stock in small amounts being careful not to completely soak bread. You just want to moisten the bread.
- Either stuff in the cavity of the turkey or bake in a pan covered with foil.
Made this for our Canadian Thanksgiving earlier this month - we loved it. I am betting this is an old family recipe!! It is so like one I have been making for years and have never put to paper. The ingredients go together to make for a wonderful dressing. Suspecting there would be no left overs I did make a roll in foil and set it in the back of the fridge for turkey sandwiches the next day. It once again got raves. We do the dressing in the pan and then stuff too. Thank you - family will appreciate having a printed recipe.
My family doesnt cook the ingredients first; mixed well,it cooks perfectly in the chicken. We also include a large chopped red delicious apple, skin included, and add salt and pepper. A few pepitas and some paprika add an extra yum factor. As a vegetarian I keep trying to replicate this wonderful recipe without the chicken; havent succeeded yet. I miss it.
My family has never been big n stuffing but I like to include some in the special turkey dinners and this recipe fit the bill to cook separately in a pan since we only did turkey breasts in one recipe and the legs/wings in another recipe.