Turkey Stuffing
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A classic herb stuffing with a hit of umami crunch. Perfect with roast turkey, chicken or even stuffed squash. Crisp on top, moist inside and full of little pockets of crunch, simply lovely. Written to serve as a side, but go ahead and use it as a proper stuffing and tuck it straight inside the bird.
Ingredients
-
1 loaf day-old sourdough or rustic white bread (about 500g), cut into 1-inch cubes
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 apple, peeled and diced (adds subtle sweetness)
- 2 teaspoon chopped fresh sage
- 1 teaspoon thyme leaves
- 1 ½ cups chicken stock
- 2 eggs, lightly beaten
-
4 tablespoon of your Crack Crunch (plus extra to top)
Directions
- Preheat the oven to 160°C fan bake. Spread the bread cubes on a tray, season with Man Grind Flakes and toast for 10 to 15 minutes until dry but not browned. Let them cool while you get the rest ready.
- In a large pan, heat butter and olive oil over medium heat. Add the onion and celery and sauté for 6 to 8 minutes until soft. Stir in the garlic, apple, sage, thyme and a good drizzle of Italian Job. Cook for another 2 minutes, then remove from the heat.
- In a large bowl, combine the toasted bread with the cooked veggie mixture and three tablespoons of Crack Crunch. Whisk the eggs and stock together, then pour over the stuffing mix. Stir gently to coat, making sure the bread is moist but not soggy. Taste and season with salt and pepper.
- Transfer the mixture to a buttered baking dish and top with the remaining tablespoon of Crack Crunch. Bake at 180°C fan bake for 35 to 45 minutes, uncovered, until golden on top.
- Serve alongside roast turkey, chicken or glazed ham, or stuff inside a deboned chicken or turkey breast roll and bake.
