Preparation time: 15 minutes, Cooking time: 30-35 minutes, Yield: 8-10 servings
- 6 cups cubed, day-old bread
- 1/2 cup butter
- 1 1/2 cups chopped onion
- 3/4 cup diced celery
- 1/4 cup diced carrot
- 1 large egg, beaten
- 1 1/4 teaspoons fresh sage, chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground pepper
- 1/2 - 1 cup reserved drippings from turkey pan
Tip: Additional seasonings may be added to the stuffing. We prefer fresh to dried herbs. Good ones to try are Italian parsley, thyme, basil, oregano, tarragon, chives or green onion, chervil, and rosemary.
Preheat oven to 325°F on Pure Convection™ or Convection Bake™. Place bread cubes on a baking sheet and dry in oven for 10-15 minutes. Transfer bread to a large mixing bowl and reserve. Melt butter in large sauté pan. Add onion, carrots, and celery, and cook for 5 minutes, until translucent. Add to bread cubes and toss. Add egg and adjust seasonings with sage, salt, and pepper. Add just enough pan drippings to moisten the bread. Pour mixture into 9 x 13" pan and bake until a toothpick comes out clean, about 30-35 minutes.