|Start with onion, celery and apple diced finely.|
|Saute the onion and celery in butter until soft.|
|Add the apple and let it soften a little too and then deglaze the pan with some white wine.|
|Cube about 6 cups of bread. It works best if the bread is a few days old- the drier it is, the more flavour it will soak up.|
|Add thyme, poultry seasoning, salt, pepper and dried cranberries to the pan and mix it up.|
|Add the bread and toss it all around to coat.|
|Let the butter and juices from the onion and celery soak into the bread a little and then remove it from the heat. Now you are ready to stuff the turkey. Read more about preparing the turkey for stuffing here.|
|If you have leftover stuffing that doesn't fit into the turkey, put it in an oven safe dish with a lid and save it for later.|
|When you take your stuffing from the turkey out, add it to the extra stuff from the oven and mix it all together. The stove top stuff blends right in with the real stuffing. There's more stuffing and no one even knows it's "stove top"!|
Here's the recipe!
2 stocks of celery chopped
1 large white onion
1 peeled and cored apple chopped
6 cups of soft bread cubed. Save the heal for later. Bread can be white, wheat, rye what ever you have.
1/2 cup of dried cranberries
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/3 cup of white wine
- In a Dutch oven or high sided frying pan melt butter over medium heat
- Cook celery and onion stirring occasionally until tender. Add apple and cranberries at the 1/2 way point.
- Turn heat to low. Add white wine and dry spices. Mix thoughly.
- Add cubed bread stir until well mixed.
- Set stuffing aside and prepare the turkey for stuffing.