This is an updated version of the stuffing recipe my mom always made for Thanksgiving dinner, only instead of Pepperidge Farm Herb-Seasoned Stuffing mix, I use a blend of whole wheat panko, sea salt, black pepper and fresh sage and thyme. (It would work with regular whole wheat breadcrumbs too.) This recipe serves 8-10 and doubles easily for a bigger crowd. You can make the stuffing a day or two ahead, spoon it into a baking dish, cover, and refrigerate. On Thanksgiving, spoon some pan drippings from the turkey over the stuffing, and pop it in the oven while the turkey rests.
Ingredients
- 1 package whole wheat panko breadcrumbs (9 ounces)
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon sea salt, plus additional to taste
- 1 teaspoon freshly ground black pepper, plus additional to taste
- 1/2 teaspoon onion granules
- 1/2 teaspoon garlic granules
- 2 tablespoons butter
- 1 medium onion, finely chopped (1 cup)
- 1 carrot, shredded (1/2 cup)
- 2 stalks celery, finely chopped (1/2 cup)
- 1/3 cup parsley, finely chopped
- 1 large egg, large, lightly beaten
- 1-1/4 cups chicken stock
- 1/2 cup walnuts, toasted
- 1/4 to 1/2 cup pan drippings from turkey
Instructions
- Preheat oven to 425°F.
- Combine first 7 ingredients, and set aside.
- Melt butter in a large saucepan over medium-high heat. Add onion, carrot, celery and a pinch of salt and pepper, and saute 3 minutes, or until tender. Stir in parsley, and cook another minute. Remove from heat, and stir in the egg and chicken stock. Stir in panko mixture and walnuts. Transfer mixture to an 8-inch baking dish. Spoon 1/4 to 1/2 cup pan drippings from the turkey over the stuffing. Bake for 25 minutes.
Servings: 8
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