This classic addition to a roast turkey will be a favorite at your Thanksgiving meal.
1 loaf of sliced bread, toasted* and then cut into 1″ cubes.
1 medium onion, diced small
2 stalks celery, diced small
8 oz. mushrooms, sliced
¼ stick of butter
¾ tsp dried thyme
½ tsp dried sage
Salt and pepper
½ C of turkey or chicken broth
In a skillet, melt the butter, and add the onion, celery, and mushrooms. Sauté over medium heat for 5-8 minutes, until everything has softened. Add the herbs, salt & pepper.
In a large bowl, toss together the bread cubes with the cooked vegetables. Add the stock and toss again to distribute nicely. Your stuffing should be just barely damp. If it feels too dry, add a splash more of the stock and toss again.
Stuff into the cavity of your turkey, and underneath the skin of the crop, if you like. If you have any extra stuffing, you can make an envelope of tin foil and wrap it up with a tight seal, and then bake it alongside your turkey for the last 45 minutes of your Thanksgiving cooking time.