Stuffing or dressing has always been one of my favourite holiday dishes dishes, though I have to admit I'm not a huge fan of the kind that's actually stuffed inside the bird. Sure, it's a lot more moist, but I prefer mine crunchy, and made after the turkey has finished cooking. I like the let my turkey rest for 15-25 minutes before carving - this not only allows the juices to evenly distribute amongst the meat, but also leaves me enough time to make gravy and dressing from the freshly made turkey stock.
If you've been reading my blog for awhile now, you'll know that celery is my arch nemesis, though most people like to add it to this dish. If you aren't amongst the celery haters of the world, add 1 cup minced along with the onions.
- 1 loaf day old French bread
- 1 tbsp butter
- 3/4 sweet onion, minced
- 1 tbsp poultry seasoning
- salt & pepper to taste
- 1 cup turkey broth
Take bread and tear entire loaf into bite size pieces. Place on a baking sheet and lightly toast for 3-5 minutes in oven preheated to 425 degrees. When bread is finished toasting, turn oven down to 375 degrees.
Melt butter in a frying pan over medium heat. Add onion (and celery if you're adding it) and sauté until tender. Add spices and cook additional minute. Add turkey broth and bring to a boil. Pour hot mixture over bread pieces in a medium bowl and toss lightly to combine.
Place dressing into a lightly buttered casserole dish, and bake for 30 minutes, or until stuffing has lightly browned.