Turkey Filling
Transform your holiday menu with this classic and comforting Turkey Filling recipe, a perfect combination of rustic flavors and aromatic herbs. Featuring a medley of sautéed onions, celery, carrots, and garlic mixed with cubes of toasted stale bread, this dish is elevated with fresh parsley, sage, rosemary, and thyme for that quintessential Thanksgiving aroma. A blend of chicken or turkey stock and beaten eggs ensures every bite is moist and flavorful, whether you stuff it in your bird or bake it to golden perfection as a standalone side dish. With simple preparation and oven-baked versatility, this recipe delivers a cozy, crowd-pleasing accompaniment to your turkey dinner. Perfect for holiday feasts or any special occasion, this Turkey Filling is the ultimate side dish to complete your table.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 celery stalks, finely diced
- 1 medium carrot, finely diced
- 3 garlic cloves, minced
- 8 cups stale bread, cubed into 1-inch pieces
- 2 cups chicken or turkey stock
- 2 large eggs, beaten
- 3 tablespoons fresh parsley, chopped
- 2 teaspoons fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil (if baking separately)
Instructions
Preheat your oven to 350°F (175°C) if planning to bake the filling separately.
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and carrot, and sauté until softened, about 8 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
In a large mixing bowl, combine the sautéed vegetables with the bread cubes.
In a separate bowl, whisk together the chicken or turkey stock and beaten eggs. Pour this mixture over the bread cubes and vegetables, stirring gently to coat evenly.
Add the parsley, sage, rosemary, thyme, salt, and pepper to the bowl. Mix until the herbs and seasonings are evenly distributed.
If using as a turkey stuffing, spoon the mixture loosely into the cavity of the bird. Be careful not to overpack, as the filling will expand as it cooks.
If baking separately, grease a large baking dish with olive oil. Spread the filling evenly in the dish and drizzle the top with olive oil for a golden crust.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown.
Serve warm as a delicious side dish or stuffing.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 9.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
