Mum’s (Deb) Stuffing
- 1 onion – large white diced (use red)
- Garlic – minced – I use as many cloves as I can stand peeling
- 3 or 4 sticks of celery, diced
Sauté in olive oil, until slightly done. You can add mushrooms (I use one of the smaller boxes of sliced mushrooms – but add what you want) – especially if Kate is home.
For all you meat lovers – instead of using olive oil, I sauté a pound of sausage meat – remove meat and sauté vegetables in the sausage drippings
Dice good white bread (use whole wheat or something with a whole grain)– I like the heavier breads, can mix in cornbread and oatmeal as well – include the crusts – depending on the size of the turkey at last ¾ loaf. Put in big bowl.
Add salt (more than you would think but better to adjust at end when taste)), pepper, coarse or fresh ground (I like a lot – you can add some red pepper flakes for zing), parsley, poultry seasoning (to taste) and sage if you like (I don’t) – mix up with bread – then add raisins – about 1 cup (I just use a handful and then perhaps another – I just go by looks)
Add veggies and sausage if you use mix together with bread and spices. If it looks like you will not have enough stuffing just cut up more bread. Taste – adjust-
Stuff bird. The other side of not enough is what usually happens to me – it won’t all fit – not to worry – wrap in tin foil, seal and put next to bird in pan.