Author Notes
In my family we don't stuff the turkey or making dressing on the side. We form the stuffing into balls and arrange them around the bird. That way they soak up some of the juices while allowing the turkey to cook fully and efficiently. —Rachel Rappaport
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Ingredients
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25
slices white sandwich bread
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2
large onions, chopped
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1 bunch
celery, diced
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1/2 cup
chicken or turkey stock
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1 tablespoon
butter
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1 tablespoon
canola oil
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2
eggs, beaten
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1/2 ounce
sage, torn
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2 tablespoons
minced rosemary
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8 ounces
sliced crimini mushrooms
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1 teaspoon
white or black pepper
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1 teaspoon
kosher salt
Directions
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In a large pan, saute celery, mushrooms and onions in butter and olive oil over very low heat until the onions are translucent. Do not brown. Add to bread cubes in bowl and add seasoning. Combine with egg and broth. Form medium-sized balls. Refrigerate until ready to use.
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Place balls in the bottom of the roasting pan under the rack and around the turkey or chicken on the rack for the last 1/2 hour of roasting and cook until cooked through.
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