Home Recipes Traditional Sage Stuffing

Traditional Sage Stuffing

Name: Traditional Sage Stuffing
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Yield: 8
Ingredients: 1 32-g pkg Roast gravy mix / mélange à sauce pour rôti; 1 tbsp Butter / beurre; 3 tbsp Vegetable oil / huile végétale; 2 cups Diced celery; 2 cups Diced onion; 0.25 cup Frozen cranberries / canneberges surgelées; 1 tsp Ground sage / sauge moulue; 1 tsp Dried oregano leaves / origan séché; 1 tsp Dried parsley flakes / flocons de persil séché; 1 tsp Poultry seasoning / assaisonnement pour volaille; 1 tsp Garlic powder / poudre d'ail; 1.5 tsp Black pepper / poivre noir; 6 cups 1-in cubed French baguette; 5 to 6 kg Frozen whole turkey, thawed / dinde surgelée; 2 tsp Garlic salt / sel d'ail

4-hour 10-Minute recipe Serves 8

Make this savoury stuffing, featuring poultry seasoning and herbs and spices, a holiday tradition at your house. It's the perfect pairing for roasted turkey or turkey breast. Tip: Check the temperature of your stuffing to make sure it's cooked through. The temperature should read 165°F.

4-hour 10-Minute recipe Serves 8

Ingredients

1 32-g pkg

Roast gravy mix

1 tbsp

Butter

3 tbsp

Vegetable oil, divided

2 cups

Diced celery

2 cups

Diced onion

1/4 cup

Frozen cranberries

1 tsp

Ground sage

1 tsp

Dried oregano leaves

1 tsp

Dried parsley flakes

1 tsp

Poultry seasoning

1 tsp

Garlic powder

1 1/2 tsp

Black pepper, divided

6 cups

1-in cubed French baguette

5 to 6 kg

Frozen whole turkey, thawed

2 tsp

Garlic salt

Directions

Prep: 20 mins | Cook: 3 hours 30 mins

1
Position rack in bottom third of oven, then preheat to 350°F. Place a rack in a large roasting pan.
2
For the Stuffing: Prepare gravy in a small saucepan following package directions. Set aside.
3
Heat a large non-stick frying pan over medium-high. Add butter, 1 tbsp oil, celery and onion. Cook, stirring often, 3 minutes. Stir in cranberries, sage, oregano, parsley, poultry seasoning, garlic powder and 1/2 tsp black pepper. Transfer into a large bowl along with cubed bread and prepared gravy. Toss well to combine.
4
For the Turkey: Remove turkey from packaging. Remove and discard neck and giblets. Pat turkey dry with paper towels, ensuring cavity is dry.
5
Stuff turkey cavity with bread stuffing. Tie the ends of drumsticks together with butcher's twine to close cavity and secure. Place turkey, breast-side up, on rack in pan.
6
Stir garlic salt, remaining 2 tbsp oil and remaining 1 tsp black pepper in a small bowl. Rub all over turkey exterior.
7
Cover pan tightly with foil. Roast until an instant-read thermometer inserted into thickest part of thigh reads 180°F, about 3 1/2 to 4 hours. Set aside and let turkey rest for 15 minutes before carving.

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Traditional Sage Stuffing

Ingredients

Directions

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