Holiday Bread Stuffing
Is it a holiday dinner if there's no stuffing? Of course not!
Stuffing is everyone's favourite - learn how to make the classic dish from our own chef Pekka!
Slice the bread into 1” slices and allow to dry for several hours or overnight.
In a pan over medium heat melt the butter and then add the onions and celery. Season generously with salt and pepper. Stir frequently. There will be excess butter, this is absorbed by the bread when everything is mixed together.
While the onions and celery are cooking cut or rip the bread into 2cm x 2cm pieces and put them in a large bowl.
Butter the inside of a casserole dish large enough to fit all the bread.
When the onions are becoming very soft add the sage then cook, stirring frequently until the sage becomes aromatic. Remove from heat and with a heatproof spatula or wooden spoon scrape the onion celery mixture onto the bread. Toss well to combine.
Put the bread, onion, celery mixture into the casserole dish, cover with tinfoil and bake with your turkey at 300F for 45 minutes.
While the stuffing cooks gently baste every 15 minutes with turkey gravy or stock. Recovering the dish with the tinfoil after each baste.
When the turkey is out of the oven, remove the tinfoil, increase the oven temp to 350F and cook until golden brown.
Remove from oven and allow to rest before serving.
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