It wouldn’t be an Irish Thanksgiving Dinner without a savory, tasty, herb stuffing. Many Irish home cooks will tell you that the irresistible flavor of their turkeys depends on this recipe. Use this recipe anytime for turkey, chicken and casseroles, and make-ahead!
INGREDIENTS:
1 stick of unsalted butter
1 onion finely chopped
24 oz. dried breadcrumbs (or used boxed stuffing mix)
4 stalks celery, finely chopped
1 tbsp ground sage (or 3 tsp)
2 tsp thyme
2 tsp marjoram
3 cups chicken broth, approximate, low sodium preferred
Salt and pepper to taste
DIRECTIONS:
Make the day before you stuff and bake your turkey
.Melt butter in a large pan or a Dutch oven. Add the onion, celery and herbs. Cook until veggies are tender. Stir in the bread crumbs or stuffing mix and remove from heat. Add chicken broth and stir until the mixture reaches the desired moistness. The more liquid you add, the more your stuffing mixture sticks together, and the more moist it will be. Add salt and pepper.
Store covered in your refrigerator until you are ready to stuff your turkey. When you have prepared your bird cavities, fill the body and the crop at the neck-end with stuffing. Left-over stuffing may be placed in a buttered, covered casserole dish and bake at 375 degrees F for 30 minutes. Remove the cover and bake for another 25 to 30 minutes.
Enjoy your tasty, savory turkey. Visit the IDEAS Section of this website for more traditional Irish recipes;
