Easy & More Nutritious Traditional Turkey Stuffing

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At the risk of putting out a post with the same recipe as 90,000 others are posting this week, I thought I’d share this easy traditional turkey stuffing recipe. There just might be someone out there who wonders how to make it, or how to make it a little more nutritious.

We had it today and it actually wasn’t for a turkey. Kent put a chicken in the oven, and we decided to make stuffing since we had a “bomb” loaf of bread to use up. (Yes, I had another bomb when trying a new recipe – I should’ve stuck to my original Bosch homemade bread recipe. I’ve got the 3-loaf recipe down pat, but I’m still tweaking the 6-loaf recipe. More details at that post, and by the way, if you’re bored and feel like looking at a picture of bread, you can go there and check out the pic of the 3 loaves I made today that turned out pretty good – you’ll have to scroll down to find it.)

Notice no picture of dressing here? Well…it tastes better than it looks, and besides that…I forgot to take one.

EASY & HEALTHY TRADITIONAL TURKEY STUFFING

• Melt 1 1/2 sticks of butter in a cast iron pan.
• Chop up small and add: 1 onion, 3-4 cloves of garlic, 3-4 stalks of celery, 2 carrots if desired, and parsley if desired.
• Add 1 1/2 t. sea salt, about 1/8 t. pepper, & 3/4 t. sage (or more to your taste).
• Sauté on medium heat until vegetables are soft, 10 minutes or so.
• While that’s cooking, break up a loaf of bread into cubes into a mixing bowl (preferably soaked, fermented, sourdough, etc.).
• When veggies are done, pour all of that over the top of the bread and stir well.
• Add a beaten egg if desired, for more nutrition.
• Add enough stock/broth to get it as moist as you like – I did about 1 1/4 c. (homemade stock is best, but I didn’t have any today, so I used organic chicken broth).
• Stir until it’s all mixed in, then transfer to a buttered dish or stuff your bird.
• Bake 30-40 minutes on 350*, OR if you’re stuffing a turkey, it will take much longer, obviously, it depends on the weight.

Notes:

• Use organic ingredients whenever you can.
• Even though it tastes best stuffed in a bird, you don’t have to do that. For our chicken today, we just put it into a shallow buttered baking dish. Since the chicken was in our big covered stone, and there was no more room in the oven, we baked it in our toaster oven.
• When my Mom makes a turkey dinner, she always boils the neck and other pieces while the turkey cooks, and then uses that broth for the dressing.
• If you’re using it as a stuffing: Mom’s recipe says that a 1# loaf of bread makes approximately 8 cups of stuffing, and that you need about 1 c. of dressing for each pound of turkey you’re stuffing.
• Some people like to add some cooked, ground sausage for more flavor, or some wine, or maybe real cream…what about you, what do you put in your stuffing recipe? (Don’t say raisins, ick.)
• And is it “stuffing” or “dressing”?

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