This has been a family favourite at our holiday table for generations. We hope you enjoy!
Holiday Poultry Stuffing
Tastes like dinner at Grandma's house!
Holiday Poultry Stuffing
Recipe Info
Difficulty:
Easy
Prep Time:
30
minutes
Cook Time:
45
minutes
Total Time:
minutes
yield:
2 litres
Dietary Info:
Ingredients
1/2 large yellow onion, small diced
3 stalks celery, small diced
1 carrot, peeled & grated
1 c mushrooms, minced
1 Tbsp garlic, minced
8oz butter, melted
1 Tbsp sage, ground
salt & pepper to taste
2-4 c chicken or turkey stock
1 loaf of Old Town Bakery Country White Bread, cubed, toasted
Instructions
1. Slice 1 loaf of gluten-free bread into small cubes and toast in a low oven (300°F), stirring frequently so all pieces become toasted and just start to take on a golden colour.
2. Remove toasted bread crumbs from oven and raise oven temperature to 350°F.
3. In a medium saucepan, sauté onion, celery, carrots and mushrooms in butter over medium heat.
4. Once onions are translucent, add sage, salt and pepper, as well as the garlic, and cook for 1-2 minutes longer and remove from heat.
5. Pour breadcrumbs into bowl, add the hot butter and vegetable mixture and toss until evenly mixed.
6. Add 2 cups of chicken stock over the bread crumb mixture and mix well.
7. Transfer the stuffing mixture into a 9x9 pan and cover with foil. Bake in the oven until the thermometer inserted reaches 165°F.
Holiday Poultry Stuffing
Recipe Info
Difficulty:
Easy
Prep Time:
30
minutes
Cook Time:
45
minutes
Total Time:
minutes
yield:
2 litres
Dietary Info:
Ingredients
- Item A
- Item B
- Item C
Instructions
1. Slice 1 loaf of gluten-free bread into small cubes and toast in a low oven (300°F), stirring frequently so all pieces become toasted and just start to take on a golden colour.
2. Remove toasted bread crumbs from oven and raise oven temperature to 350°F.
3. In a medium saucepan, sauté onion, celery, carrots and mushrooms in butter over medium heat.
4. Once onions are translucent, add sage, salt and pepper, as well as the garlic, and cook for 1-2 minutes longer and remove from heat.
5. Pour breadcrumbs into bowl, add the hot butter and vegetable mixture and toss until evenly mixed.
6. Add 2 cups of chicken stock over the bread crumb mixture and mix well.
7. Transfer the stuffing mixture into a 9x9 pan and cover with foil. Bake in the oven until the thermometer inserted reaches 165°F.