About this recipe:A moist and flavourful stuffing for your roast turkey, which is really similar to the classic sage and onion, but with just a little more flavour thanks to the abundance of celery. Enjoy stuffed inside your turkey or simply bake in a baking dish on its own.
80g finely chopped onion
240g diced celery, with leaves
700ml chicken stock, or as needed
725g bread cubes
3 eggs, beaten
1 tablespoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground sage
1 pinch dried thyme
1 pinch dried marjoram
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Method Prep:30min › Cook:10min › Ready in:40min
Melt butter in saucepan. Cook and stir onion in melted butter until soft, but not brown. Add celery and stir well. Add 500ml of the chicken stock. Bring to the boil. Cover and simmer for 10 minutes.
Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken stock.
Stuff into the cavity of a 4 to 7kg turkey and roast turkey according to recipe. Or place stuffing in a buttered baking dish, and bake at 180 C / Gas 4 for 45 minutes, or until the top is lightly browned. (More stock may be needed for this method to keep it from drying out.)