Grandma Grummett's Sage and Onion Bread Stuffing
Steve Pitt uses this stuffing for his Christmas turkeys.
Servings: 12 to 14 servings or 12 cups (3 L)
Ingredients:
| Nutritional Info | |
| Per each of 14 servings: about | - |
| cal | 143 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 10 mg |
| sodium | 381 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 9% |
| vit A | 3% |
| vit C | 5% |
| folate | 15% |
-
1 tbsp (15 mL) extra-virgin olive oil
4 onions, chopped
1/4 cup (50 mL) butter
3 stalks celery, chopped
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
15 cups (3.75 L) day-old finely cubed Italian bread
2 tbsp (25 mL) crumbled dried sage
1/2 tsp (2 mL) dried marjoram
1/4 tsp (1 mL) each dried thyme and nutmeg
1-1/4 cups (300 mL) Turkey Stock or chicken stock
Preparation:
In large skillet, heat oil over medium heat; fry half of the onions, stirring occasionally, until toffee brown, 20 minutes.
Add butter, remaining onions, celery, salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until second addition of onions is translucent, about 30 minutes.
In large bowl, toss together bread cubes, sage, marjoram, thyme and nutmeg; add onion mixture and toss well. Add stock; toss to combine. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)
Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until golden and crisp, about 10 minutes.
Additional Information
Source
Canadian Living Magazine: December 2004
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