Picture by The Becka8 slices stale bread, cubed (I use whole wheat bread)
Poultry seasoning
1 diced onion
1 egg
1 cup broth
Milk
1 tbsp oil
Dice bread in small squares and sprinkle generously with poultry seasoning. Heat oil in a large frying pan or wok and add onion. Cook until softened. Add broth and bread and stir until all is moistened. Add a little milk if necessary. Beat one egg and add it to the mixture stirring it in quickly. Adjust seasonings adding salt, pepper and more poultry seasoning or sage if desired. Stuff bird with the dressing, season the outside of the bird with salt and place in oven. We roast the turkey at about 300F for several hours (approximately 30 minutes a pound) until it is starting to fall apart. Our turkeys are never carved at the table but are moist and delicious.
4 comments:
My grandmother used to make stuffing/dressing with bread and celery, I don't remember what else she added. I've always preferred, loved Stove Top from the box and thats what we've had since I was little. I've thought about trying some from scratch some day, but haven't ever gotten around to it.
Good to see some recipes!
Oh and we never put it in the bird. So, when the bird is done, do you scoop it out or what? I never knew! :-)
Yes you take the stuffing out with a spoon. I have never had any other kind of dressing. The dressing gives flavour to the bird and vice versa.
I made this stuffing last month and my hubby just loved it. There are very few recipes for what I am hugged so tightly and lovingly. This was one of them. I felt I was on top of the world.
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