Wednesday, July 12, 2017

Turkey Stuffing


  • 1 cup unsalted butter
  • 3/4 cup minced onion
  • 1 1/2 cups chopped celery, stalks and leaves
  • 1 cup chopped mushrooms
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon ground sage
  • 12 bread, cubes 


  1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. 
  2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
  3. Place the bread cubes into a large, deep bowl
  4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
  5. Toss the cubes thoroughly to coat.
  6. (Regarding the optional Chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and used as stuffing for the turkey. 
Prepared by Collin Lockfield
July 12, 2017

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