Preparation 20 minutes
Cooking time 60 minutes
Servings10
Butter and Fine Herbs Turkey Stuffing
This fine herbs stuffing and our tender, juicy turkey make a perfect pair.
List of ingredients
- 400 g small bread cubes (no crust)
- 200 ml milk
- 100 g (½ cup) butter
- 1 onion, finely minced
- 2 celery stalks, minced
- 3 cloves of garlic, minced
- Turkey giblets (heart and liver), coarsely chopped
- 3 eggs
- 3 tbsp. minced fresh parsley
- Fresh minced thyme or dried thyme, to taste
- Dried savory, to taste
- Ground sage, to taste
- 2 twigs of fresh minced rosemary or dried rosemary
- Salt and pepper, to taste
Preparation
- Preheat oven to 375°F (190°C).
- Remove giblets from turkey cavity, season with salt and pepper and cook in oven. Cool, mince and set aside.
- Place bread cubes and milk in large bowl. Mix thoroughly and set aside for 10 minutes.
- Meanwhile, heat skillet over high heat, add butter and melt.
- Add vegetables and garlic, and cook for three minutes.
- Remove from heat, add fine herbs, salt and pepper, and set aside to cool down.
- Lightly beat eggs and add to bread and milk mixture.
- Thoroughly mix eggs, bread and milk, and add minced giblets and vegetable and fine herbs mixture.
- Place stuffing in greased oven pan, cover with aluminum paper and place in oven.
- Cook in oven for 30 minutes, remove aluminum paper and continue cooking for 30 more minutes.
Tip
from the chef
- You can prepare this stuffing and cook it in the turkey cavity but it is crucial, to eliminate the risk of contamination, to remove it from the cavity when the turkey is cooked and to cook the stuffing in the oven, in a greased pan, until its internal temperature reaches 175°F (80°C).