Slice one loaf of white bread into 2 inch cubes. Place into a food processor with a blade attachment and pulse until finely shredded. Transfer to medium-sized mixing bowl.
Heat medium-sized skillet on medium heat. Melt butter. Add chopped onion and cook gently until onions are translucent.
Pour onions onto shredded bread, sprinkle with dried savoury and stir gently with a wooden spoon until ingredients are well-combined.
Add salt and pepper to taste.
Cook in a lightly buttered and covered oven-proof casserole for 30 minutes at 350˚F or spoon into a stuffing bag or directly into the cavity of a chicken or turkey and cook poultry as directed.
Simple Turkey Stuffing
Ingredients
1 loaf white bread
1 white onion, finely chopped
5 tablespoons butter
¼ cup dried savoury
salt and pepper to taste
Directions
Slice one loaf of white bread into 2 inch cubes. Place into a food processor with a blade attachment and pulse until finely shredded. Transfer to medium-sized mixing bowl.
Heat medium-sized skillet on medium heat. Melt butter. Add chopped onion and cook gently until onions are translucent.
Pour onions onto shredded bread, sprinkle with dried savoury and stir gently with a wooden spoon until ingredients are well-combined.
Add salt and pepper to taste.
Cook in a lightly buttered and covered oven-proof casserole for 30 minutes at 350˚F or spoon into a stuffing bag or directly into the cavity of a chicken or turkey and cook poultry as directed.
Simple Turkey Stuffing
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Made with just four ingredients, this easy recipe will become a new, family favourite!
An easy, tasty recipe for a SIMPLE TURKEY STUFFING.
Chances are you’re reading this because the holidays are fast approaching and you’re planning an all-important meal. Two things; if you need an incredible turkey recipe, you better make our DRY-BRINED TURKEY. It is phenomenal. Second thing; if you need a stuffing recipe for said turkey, you just found it. Our SIMPLE TURKEY STUFFING is just the thing.
These two very popular recipes have been and integral part of Weekend at the Cottage since the very beginning. Years ago we learned not to mess with a good thing and both these recipes always turn out perfectly and taste wonderful too.
Although I’ve posted photos of us making it for Thanksgiving, don’t let the holidays dictate when to make it. You can make it anytime of year.
Here are some things you may find helpful when you go to make it:
THAT’S IT?
Yup, that’s it, only four ingredients plus salt and pepper. Part of the beauty of this stuffing recipe is its simplicity. It’s super easy to pull together and it’s also flavourful without overpowering the bird.
SAVOUR THE SAVOURY
Although the ingredients are readily available, you may have to hunt for the DRIED SAVOURY. This essential herb can usually be found in the spice section at your local grocers or at a bulk food outlet. Please don’t be shy when you add it to your mix.
For this recipe, we filled a stuffing bag and then inserted it into our turkey. This is a simple and easy way of extracting the finished stuffing when the turkey is cooked. Of course you can always place the stuffing directly into the cavity of the bird and then scoop it out when done. Up to you.
Slice one loaf of white bread into 2 inch cubes. Place into a food processor with a blade attachment and pulse until finely shredded. Transfer to medium-sized mixing bowl.
Heat medium-sized skillet on medium heat. Melt butter. Add chopped onion and cook gently until onions are translucent.
Pour onions onto shredded bread, sprinkle with dried savoury and stir gently with a wooden spoon until ingredients are well-combined.
Add salt and pepper to taste.
Cook in a lightly buttered and covered oven-proof casserole for 30 minutes at 350˚F or spoon into a stuffing bag or directly into the cavity of a chicken or turkey and cook poultry as directed.
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