Somehow, no roast turkey dinner seems complete without a savory stuffing to go with it. Here’s a scrumptious homemade turkey stuffing recipe that leaves a lot of room for self expression:
INGREDIENTS: (The more the tastier)
- 2 loaves of day-old sliced bread (Mix white and brown/complèt)
- 1 box of lardons, or 1 package of bacon
- 1 celery stalk, cleaned and diced, remember to keep leaves and chop
- 250 grams of white button mushrooms, rinsed and sliced
- 1 or 2 onions, diced
- 1/2 package of pitted prunes, chopped
- 1 jar of peeled chestnuts, chopped
- 1/2 cup of toasted pine nuts
- Olive Oil
- Salt and Pepper to taste
- Sage powder
Allow bread to stand out overnight so it gets a bit dry. When ready to prepare stuffing, dice bread slices into chunky cubes and place in large mixing bowl that can hold all of the ingredients.
Next, sauté bacon bits or lardons in a frying pan (no oil) until bacon is crispy. Remove and place in paper towels to pat dry and remove grease.
In another clean frying pan, add 2 tablespoons of olive oil and sauté chopped onions for a couple of minutes, then add mushrooms and celery. Remember to add the chopped celery leaves because these leaves add moisture to stuffing. Mix well and cook lightly.
Salt and pepper generously to taste. Remove from heat and let cool.
Add cooked vegetables to diced bread in big bowl. Mix in fried bacon bits. Then add the chopped prunes and chestnuts.
Generously sprinkle in sage powder. This is what gives that wonderful turkey stuffing flavor. Use lots and taste as you go. For beginners, start with 1 full tablespoon and add more to taste.
Toast the pine nuts under a broiler. Add to mixture and mix well.
Time to stuff! Use a big ladle and fill the cavity of the turkey with the stuffing. Pack it in. If you have stuffing remaining, place it a baking dish and bake it for 45 minutes on a separate rack with your turkey.