Make Ahead Turkey Stuffing
- ½ loaf good quality bread, cut in ½ inch cubes. (day old bread is best)
- 2 stalks celery, finely diced
- 1 medium onion, diced
- 1 medium carrot, peeled and coarsely grated
- 2 tbsp. butter
- 1 tbsp. fresh sage, chopped (or 1 tsp. powder)
- 1 tbsp. fresh thyme leaves (or 1 tsp. dried)
- salt and pepper to taste
- Optional: ½ pound of sausage meat, broken up and browned.
- If bread is fresh, allow cubes to dry on a cookie sheet for a few hours.
- In a large frying pan, melt butter. Add onion and celery and sauté until onion is translucent and celery is tender-crisp. Add carrot and sauté for a few more minutes. Add herbs and a little salt and pepper. Put bread cubes in a large bowl and pour vegetable mixture over, and stir to combine. Taste and adjust seasoning.
- If desired, you may add cooked sausage meat and combine.
- At this point, you can store the mixture in a zip lock bag or a storage container in the freezer.
- When ready to use, thaw and place in a buttered casserole dish. Pour about ½ cup chicken stock or a combination of chicken stock and drippings. Cover with foil and cook for about 45 minutes at 350 degrees.
- Remove foil and continue baking for about 20 minutes.
- If mixture seems dry, add chicken stock, drippings or gravy to keep it evenly moist.