The topic around the water cooler these past several weeks has been how best to cook a turkey. Or, how to cook the best turkey! Personally, I have been spice brining my bird for years now as it gives the juiciest meat you've ever tasted and the house smells divine. You can find my recipe here.
However, the one drawback to brining your bird is that you can't stuff it. It would be too salty. Below is the stuffing I've chosen for this year to cook on the side:
Ingredients
- 3 cups bread cubes (from day old bread)
- 1/4 cup butter
- 1 onion
- 2 stalks celery
- 1 apple
- 2 bay leaves
- 4 fresh sage leaves (or 1 tsp. dried)
- 1/4 cup fresh parsley (or 1 Tbsp. dried)
- 1 teaspoon thyme
- 1 tablespoon raisins (optional)
- 4 dried apricots, chopped (optional)
- 2 tablespoons walnuts, chopped (optional)
- 1 cup chicken broth (may need more or less) I have turkey stock in the freezer from the Thanksgiving bird)
Directions
Place bread cubes into a large bowl and set aside.
Preheat a large skillet over medium heat. While pan is heating, peel and chop onion.
Add butter to pan, let melt a bit, then add onions.
While onions are cooking, chop celery and add to pan.
Core, peel and chop apple and add that to the pan with the onions and celery.
Now preheat your oven to 180C/350°F.
Add bay leaves, sage, parsley and thyme and stir around.
Stir in raisins, apricots and walnuts, if using.
While the mixture is cooking, butter the bottom and sides of a medium baking dish. (I use a 4-cup Pyrex oval glass pie dish).
Let mixture cook about 2-3 more minutes until tender. Transfer mixture to bowl with bread cubes and mix thoroughly.
Add half of the broth and stir, adding more broth as necessary until mixture is very moist, but not mushy.
Transfer to buttered baking dish. Bake for 35-40 minutes, stirring every 10-15 minutes until top is light golden brown.
If not baking until later, cover with cling film and chill. Remove from fridge about 30-45 minutes prior to baking.
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