Adapted from the recipe featured in the Cambridge Food Co-op 2016 newsletter
No turkey is complete without stuffing. Inside or outside the bird, it is delicious. The basics for stuffing are bread cubes, onion, garlic, celery and broth. Add an apple, dried cranberries, chopped pecans, sausage, or mushrooms. Stuffing is adaptable. Make it your own.
*Ingredients available at the farmers’ market
● One loaf of bread*, torn or cubed (15-20 cups)
● 1 large onion*, chopped*
● 2-4 celery stalks with leaves, chopped
● 2-4 cloves of garlic*, minced*
● 1 stick of unsalted butter or ½ cup ghee*
● 1 apple*, chopped
● 1 teaspoon of fresh thyme*
● 1 teaspoon of fresh sage*
● 2 Tablespoons fresh parsley*
● 1 cup of turkey stock/broth
1. Spread the bread on 2 large baking sheets and bake at 350 degrees, stirring occasionally until dry (about 20 minutes). Pour into a large bowl.
2. Cook onion, celery, and garlic in butter until the wilted and onion is transparent. Do not brown.
3. Add apple and herbs. Cook a few more minutes (about 3 minutes), stirring occasionally.
4. Remove from heat, add to bread and mix well, add salt and pepper to taste. Add broth to moisten slightly.
5. Place in a casserole/baking dish. Cook at 350 degrees, covered for at least 20 minutes, then remove the cover and cook for at least 15 minutes more until lightly browned on top.
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