- 4 Tbspns unsalted butter
- 4 Tbspns canola oil
- 3 medium onions, diced about ¼ inch pieces size
- 6 stalks celery with leaves, diced about ¼ inch pieces in size
- 1 loaf of white sliced bread cut into ½ inch cubes
- ½ cup of fresh Italian flat leaf parsley rinsed well and chopped
- 1 Tspn dried sage, crumbled
- 1 Tspn dried thyme, crumbled
- sea salt and freshly ground black pepper to taste
- 1 ½ cups hot homemade turkey stock or canned turkey stock, plus ½ cup more if baking all of stuffing outside of turkey
In 12-inch, heavy skillet over moderate heat, heat butter and canola oil until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. Transfer to a large bowl and add cubed bread, parsley, sage, thyme, salt, and pepper. Stir in 1 ½ cups hot stock. If you are using the stuffing to stuff turkey, use it immediately to fill the turkey cavities and use the remainder of the stuffing to bake in a buttered baking dish separately.
If you are not stuffing the turkey and you choose to bake the stuffing separately, butter a 3 quart baking dish and transfer the stuffing into the dish. Drizzle the remaining ½ cup of turkey stock over the stuffing. Preheat oven to 350 F and bake the stuffing covered with aluminum foil for about 35 minutes until it is heated through. Uncover and bake for another 10 minutes until the top is lightly crisp and golden. Serve immediately. Makes 8 to 10 servings.