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Stuffing with Poultry Seasoning
Jean from Smith & Truslow
10-12
20 minutes
1 hours 15 minutes
American
Side Dish
This herbed stuffing plays a great supporting role to the main event. It's the stuffing you grew up with, only a little fresher, with homemade crusty bread cubes, buttery onions and celery, and our organic Poultry Seasoning, a salt-free blend of sage, thyme, savory, marjoram and black pepper. Stuff your Thanksgiving turkey or bake it in a casserole dish any time of year.
Ingredients
- 1 pound crusty bread cut to bite-size cubes (about 10 cups)
- 3 medium onions, chopped
- 4 celery ribs, chopped
- 2 ½ teaspoons Organic Poultry Seasoning
- 1 stick (1/2 cup) unsalted butter
- 1 1/2 cups chicken broth
- 1/2 cup water
- 1 egg, beaten
- Fine sea salt, to taste
- Organic ground black pepper, to taste
Directions
- Preheat the oven to 350°F. Spread the bread cubes on a large baking sheet and toast, turning once, until dry, 25 to 30 minutes.
- In a large skillet over moderately low heat, sauté onions, celery, and Poultry Seasoning in butter. Stir occasionally, until celery is softened (10-15 minutes).
- In large bowl, toss bread, vegetables, broth, water, egg, and salt and pepper to taste.
- To bake in a casserole: transfer to a buttered baking dish, cover and bake at 325°F for 30 minutes, then uncover and bake 15 minutes more, until golden and the center reaches 165°F. To stuff a turkey, let the stuffing cool, stuff loosely just before roasting, and make sure the stuffing reaches 165°F.
