I know a lot of people make their stuffing inside the bird but I prefer to make it separately for a couple of reasons. First if you put your stuffing inside the bird it takes longer to cook and it is more difficult to get your safe temp. up and not over cook the bird at the same time. Second, making your stuffing outside the bird gives you more control over the texture,taste and timing. Ergo make the day before. (Less to do at service time.) I have made regular stuffing and also Stove Top. I don’t like to admit it but the Stove Top is more consistent in regards to the croutons. They are dusty dry, even in shape, and the seasoning is ok. I add my own touch to it as you will see below. The result is a delicious stuffing and easy to make.

Sometimes simple is best, and that is definitely the case here.

Makes 8 servings Difficulty: Easy Time: 30 minutes

Turkey Stuffing Ingredients:

• 60ml. ( 1 stick) unsalted butter.
• 30 ml (2 tbsp) vegetable or Avocado oil.
• 2 boxes Stove Top.
• 200 ml. (1/2 cup) diced Onion. (I prefer to use sweet onion).
• 200 ml. (1/2 cup) diced Celery.
• 120 ml. (1/2 cup) flat leaf Parsley.
• 300 ml sliced white button mushrooms.
• 10 ml Madeira.
• 3 cloves fine chopped garlic.
• 30 ml. (2 tbsp) chopped fresh Sage.
• 20 ml. (1 1/2 tbsp) chopped fresh thyme.
• 120 ml. (1/2 cup) flat Italian parsley.
• 40 ml ( 2 1/2 tbsp) Italian seasoning.
• 10 ml. (2 tsp) fresh ground Pepper.
• 220 ml. (2 cups) no sodium chicken stock. (You can adjust how much depending on how soft or hard you like it.)
• 2 large eggs.

Stuffing Preparation

• Melt 30 ml. (half stick) butter in large frying pan. Add onions and celery and sweat until translucent. (about 10 minutes)
• Sautee’ Mushrooms in a pan with vegetable or Avocado oil.
• Place Stove Top Croutons and herbs, Onion, Celery, garlic butter in large bowl. Add all ingredients except eggs and mix well.
• Gently pour in very warm chicken stock (heat in microwave) while folding all ingredients together.
• Let cool for 30 minute, cover and refrigerate for next day.
• Next day pull from fridge, uncover for 30 minutes to bring to room temp. Place stuffing in bowl and mix in whisked egg. Place back in dish. Cover in tin foil.
• Switch out the bird for stuffing at same temp (350F. / 176C.) Cook for 20 minutes covered.
• Set oven to Broil at 400 F. (200C.) and place back in oven for 15 minutes.
• When you pull from oven it should have a nice crisp, brown crust.
• If you have done your timing correctly this will be ready to serve at the same time you serve your carved Turkey!