Herbed stuffing
(Published: )
| Prep Time |
Cooking Time |
Servings |
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8 people |
Ingredients:
- 1/4 c coconut oil
- 2 Tbsp thyme
- ground pepper
- 2 1/4 c chopped celery (about 1/2 bunch)
- 2 c chopped onions
- 1/2 tsp salt
- 2 cups of crusty bread cubes
- 1 Egg, beaten
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Directions:
1)Toast bread in a large shallow baking pan in middle of oven at 325 degrees, until just dry, 25 to 30 minutes.
2)In large pan, melt coconut oil over medium heat; cook celery, onions, thyme, salt and pepper, stirring often, for about 25 minutes or until softened.
3)In large bowl, combine onion mixture with bread cubes, tossing until moistened. Let cool completely. Toss with eggs. Set aside.
4)Remove giblets and neck from turkey; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Loosely fill body cavity with about 2 cups of the stuffing; skewer opening closed. Loosely fill neck opening with about 1 1/2 to 2 cups of the stuffing; fold neck skin over stuffing and skewer to back. Transfer remaining stuffing to greased ovenproof covered casserole; set aside in refrigerator.
5)Stir 1/4 cup turkey drippings or chicken stock into stuffing in the casserole. Add casserole to oven alongside turkey and roast for the last 45 to 60 minutes that the Turkey is in the oven. For crispier stuffing remove lid or foil for the last 10 minutes.
6)Remove Turkey from oven and re-cover stuffing until ready to serve. You can place it back in the oven once the oven is turned off and turkey is sitting.
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