You need to cook a turkey before Thanksgiving to gather up all the goodies you need to prepare this stuffing. (really it’s a dressing but nobody calls it dressing) This is the kind of stuffing that you make when you make your own stock because you need the flavorful fat from the cooked turkey carcass to fry up the onions and celery, you need to use the fresh made broth, I also used the tasty drippings from leg quarters I cooked earlier. All that and fresh herbs makes this stuffing is incredible. I ran some over to my husband to try…..he gobbled it down and did a refill. This is really great stuffing and your guest demolish this pan.

Ingredients for around 15 generous servings maybe only 7 if everyone does a repeat.

1/2 cup turkey fat

1 large onion – fine chopped

5 ribs celery – fine chopped

1 Tablespoon and to taste (up to one teaspoon more) course sea salt

1 teaspoon ground telicherry black pepper

2 lbs (about) stale bread cubes ( I used two baguette shaped ciabatta loaves and one French Baguette)

4 eggs – lightly beaten

1 1/2 cups turkey drippings (from a roasted seasoned turkey)

3 cups turkey broth

1 Tablespoon fresh thyme – fine chopped

1 Tablespoon fresh fresh sage – fine chopped

1 Tablespoon fresh rosemary – fine chopped

1 Tablespoon fresh parsley – fine chopped

non stick spray

Directions

Set oven to 350 degrees F.

Use a half pan and spray with non stick spray. You also need to spray one side of the aluminum foil cover (the side that sits against the stuffing) so it doesn’t stick to the stuffing.

In a sauce pot on medium heat add the turkey fat, onions, celery, salt and pepper. Cook vegetables till soft and then shut off heat and put to the side.

In a large bowl or a large pitcher combine the eggs, turkey drippings, broth, and herbs and mix.

In a very large mixing bowl add the bread cubes and pot of onions and celery. Then add the egg/broth mixture to the bread cube mixture and mix. Let it sit at least 10 minutes so the cubes can absorb most of the liquid.

After things look not all but mostly absorbed place mixture in sprayed pan.

Cover with sprayed foil.

Put in 350 degree F oven for an hour.

After an hour take pan out of oven and remove foil.

If you want a slightly crisp crust put the pan back in the oven uncovered so it looks like pan in photo.

This stuffing is moist, fluffy and delicious……You don’t really need gravy here!

Forking Great Traditional Stuffing.