Turkey Stuffing

• Canola oil

• Chopped carrot, celery and onion (pea size)

• Ripped up dried white bread cubes

• Garlic powder, dried sage, thyme and savory

I have been making variations of this stuffing for many years. I always come back to these simple ingredients. The amounts depend on the size of the bird you are stuffing. I tend to use most times a half of loaf of bread, half a large onion, two average size carrots and one celery stock. More carrot than onion, more onion than celery. The amount of seasonings depends on my mood, but I always put more savory than other spices in the mix. I love savory!

Pour enough canola oil to just cover the bottom of a frying pan. Add vegetables and sauté over medium to high heat until they soften. Remove from heat and allow pan to cool slightly.  Add bread and 3-4 Tbs. more of canola oil to lightly coat the cubes. Sprinkle desired amount of seasoning over and mix with your hands. 

I like to stuff the cavity and the space between the thigh and the breast under the skin. Do not over pack, as you will have mushy stuffing. I like to cook some stuffing outside of the bird so that I can mix the two together. I always take the stuffing out and put it in an oven proof serving dish and put it in the oven to crisp up before serving. It becomes an amazing vehicle to sop up gravy!