My favourite stuffing!

One year I was making the stuffing for a big family Turkey Dinner and amongst the many special diets was my vegetarian son and my mother who asked me to make the stuffing with just some poultry seasoning. I asked her if she meant that powdered stuff that comes in a glass jar?

It was the first year that Christine and I were together. A Chef and A Baker and we were doing the Turkey dinner. There was going to be no poultry seasoning in my stuffing, however, I knew what my mom meant. Don't put fancy things in, no sausage and nothing that might cause reactions for her or her wife, my other mother. So, I decided to go with a nice clean and simple stuffing made with fresh and good quality ingredients... so here is the recipe:

1 onion
1/4 cup of olive oil
1 or 2 loaves of spelt french bread, cut into 1/2 inch cubes
1 package of fresh sage, chopped, approximately 1 ounce or 28 grams
1/2 package of fresh thyme, pulled of the branch and crushed between your fingers. Save the other half of the package for decoration.
1 963 ml container of organic vegetable broth.
1/2 cup white wine.

Sautee the onion in the olive oil over medium heat until slightly golden on the edges. Add bread crumbs, prepared sage and thyme and stir, slowly pour in half of the vegetable broth stirring constantly and then the wine, the second half of the vegetable broth until bread has all become moist. If the stuffing is too wet, add more bread cubes. Place finished stuffing inside Turkey or chicken and roast.

For vegetarian stuffing, grease an oven safe pan and place stuffing in pan. drizzle approximately 1/4 cup of olive oil over the top of the stuffing and bake in the oven at 350F for approximately 1 hour. Serve in pan with sprigs of fresh thyme on top.

This is now my favourite stuffing and is incredible with cranberry sauce.

Happy eating!