Holiday Poultry Stuffing
There is nothing better than homemade stuffing. The big question is whether it is better warm with a turkey dinner or cold in a sandwich the next day? At any rate this is a simple family recipe that I look forward to preparing every holiday. I hope your family will enjoy it as much as mine!
Recipe Info
Ingredients
½ large yellow onion, small diced
3 stalks celery, small diced
1 carrot, peeled and grated
1 c mushrooms, minced
1 Tbsp garlic, minced
½ pound butter, melted
1 Tbsp ground sage
Salt & pepper to taste
2-4 cups chicken or turkey stock
1 loaf of Wild Poppy Gluten-Free Bread, small cubed, toasted
Instructions
1. Slice 1 loaf of gluten-free bread into small cubes and toast in a low oven (300°F), stirring frequently so all pieces become toasted and just start to take on a golden colour.
2. Remove toasted bread crumbs from oven and raise oven temperature to 350°F.
3. In a medium saucepan, sauté onion, celery, carrots and mushrooms in butter over medium heat.
4. Once onions are translucent, add sage, salt and pepper, as well as the garlic, and cook for 1-2 minutes longer and remove from heat.
5. Pour breadcrumbs into bowl, add the hot butter and vegetable mixture and toss until evenly mixed.
6. Add 2 cups of chicken stock over the bread crumb mixture and mix well.
a 9x9 pan and cover with foil, bake in the oven until the
7. Transfer the stuffing mixture into 9x9 pan and cover with foil, bake in oven until thermometer inserted reaches 165°F.
a 9x9 pan and cover with foil. Bake in the oven until the