How to make egg free turkey stuffing
Equipment
- 1 large dutch oven**
Ingredients
- 6-7 cups cubed bread dried out
- 1/2 cup salted butter (8 tbsps/1 stick)
- 1½ cups diced celery about 3 stalks
- 1 cup diced onion about one small onion
- 1 teaspoon Chicken better than bouillon (skip if using chicken stock)
- 1½ teaspoons poultry seasoning
- salt and pepper to taste
- 1 cup water or chicken stock
Instructions
- Earlier in the day, cut bread into cubes and allow to dry out on a cooling or wire rack for 6-12 hours.When ready to prepare stuffing, preheat oven to 350℉
- Heat a large dutch oven* over medium-low heat, add butter, diced celery and onion and stir, until onions become translucent or softened (not browning them.)
- Mix in better than bouillon and poultry seasoning, coating all the cubes of bread. Simmer for 1-2 minutes and add salt and pepper to taste. Pour in water mixing well, then place in oven and bake for 15-20 minutes, remove and stir, scraping the bottom of the pot, and return to oven for an additional 5-10 minutes until desired color is achieved.
Notes
*Tips, Tricks and Substitutions
*If you are NOT using a dutch oven, use a regular pot and then transfer to a casserole dish or other oven safe pan or dish before placing in the oven.
*Dry bread by leaving out all day, or even longer.
*alternatively dry bread out by baking in oven at a low temperature around 200°F for an hour or so.