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Turkey Stuffing (or Turkey Dressing as some prefer to call it) is one of the most essential dishes on the Thanksgiving table. We usually prefer to cook our stuffing on the side and not inside the bird, to ensure an evenly cooked bird, and crispy, golden stuffing. Instead, we usually fill our bird with onions, garlic and citrus, which lends some extra flavor, without “over-stuffing” it.
We have found, that the quality of your stuffing will largely depend on the quality of your bread. If you happen to find a very aromatic, “herby” bread, your stuffing will be so much better. Our local bakery produces a really nice “Stuffing Bread” each year around Thanksgiving - and it always makes our stuffing so flavorful. If you can find something similar, it would definitely be worth picking up... Otherwise, you could of course use a regular day-old bread and season it liberally with herbs. |
Servings: 8
Total Cost: $5.85
Cost Per Serving: $0.73
Total Calories: 2,301
Calories/Serving: 288
| Ingredient | Volume | Mass | Cost | Calorie |
| Butter, Unsalted |
2 Tablespoons |
28.00 Grams |
$0.13 |
200 |
| Onion, Yellow Diced (1 large onion) |
1 1/4 Cup |
200.00 Grams |
$0.44 |
84 |
| Carrots (2 carrots) |
2 Cups |
256.00 Grams |
$0.28 |
104 |
| Celery, Chopped (2 stalks) |
1 Cup |
120.00 Grams |
$0.13 |
17 |
| Garlic |
3 Teaspoons |
8.50 Grams |
$0.04 |
13 |
| Bread, Hearty Grain (1 loaf, day old) |
* |
16.00 Ounces |
$1.98 |
1,266 |
| Cranberries |
1/2 Cup |
28.00 Grams |
$0.50 |
90 |
| Walnuts, Chopped |
1/2 Cup |
60.00 Grams |
$0.70 |
393 |
| Eggs, Chicken (1 egg, lightly beaten) |
* |
50.00 Grams |
$0.17 |
78 |
| Chicken Broth |
1 Quart |
972.00 Grams |
$0.43 |
48 |
| Salt, Table |
1/2 Teaspoon |
3.00 Grams |
$0.00 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Thyme, Dried |
1 Teaspoon |
1.40 Grams |
$0.37 |
4 |
| Sage, Fresh, Chopped |
1 Tablespoon |
9.33 Grams |
$0.67 |
0 |
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The dried cranberries and nuts are really nice in this stuffing and add some good crunch as well as flavor. This recipe is quite straight forward and it always turns out delicious.
Turkey Stuffing
- 2 tablespoons butter
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, finely chopped
- 1 loaf of a day-old hearty wheat bread (preferably a specified stuffing bread with herbs), cut into chunks
- ½ cup of dried cranberries
- ½ cup of walnuts, chopped
- 1 egg, lightly beaten
- About 1 quart of chicken stock
- Salt and pepper
Herbs (how much depends on if you already use a bread with herbs in it):
Method:
Sautee the onion, carrots and celery in the butter until soft. At the end, add the garlic and cook for another minute.
In a large work bowl, combine the vegetables, the bread, the cranberries, the nuts and the egg. Add herbs (I like to use about 1 teaspoon each). Mix well. Now add enough chicken stock until the mixture is moist. Season with salt and pepper to taste.
Butter a 9x13 pyrex dish, and distribute the stuffing evenly. Bake in a 425 degree F oven for about 25 to 30 minutes or until golden brown.
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