BAKED SAGE & ONION STUFFING

By jarren

Makes enough for 15 lb turkey. Double for 25 lb turkey.

Ingredients

• 1 tbsp (15 mL) extra-virgin olive oil
• 4 onions, chopped
• 1/4 cup (60 mL) butter
• 3 stalks celery, chopped
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 15 cups (3.5 L) finely cubed day old Italian bread
• 2 tbsp (30 mL) crumbled dried sage
• 1/2 tsp (2 mL) dried marjoram
• 1/4 tsp (1 mL) dried thyme
• 1/4 tsp (1 mL) nutmeg
• 1-1/4 cups (300 mL) turkey stock or chicken stock

Preparation

Step 1

In large skillet, heat oil over medium heat; fry half of the onions, stirring occasionally, until toffee brown, 20 minutes.

Add butter, remaining onions, celery, salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until second addition of onions is translucent, about 30 minutes.

In large bowl, toss together bread cubes, sage, marjoram, thyme and nutmeg; add onion mixture and toss well. Add stock; toss to combine. Transfer to 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours.)

Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until golden and crisp, about 10 minutes.