Heat butter in a large pan or tilting pan preferred. Do not let the butter burn.
Add the finely diced veg and cook until soft.
Add the herbs and cook for 2 minutes.
Add the stock and bring to a boil. Simmer and taste for flavor. You should get a distinct aroma of sage and thyme, adjust with salt and pepper.
Turn off the heat and let the mixture cool slightly
Add the cubed bread and mix until all the liquid had been absorbed
The stuffing should be moist but not soaking wet. If it's to moist then add more bread, if it's to dry add more liquid.
Remove the stuffing and begin to roll it on parchment paper to a width of 3" wide by 24" long.
Bake in a 300 degree preheat oven for 20-30 minutes. Over cooking will make the stuffing burst open so be careful. Chill
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Directions
Heat butter in a large pan or tilting pan preferred. Do not let the butter burn.
Add the finely diced veg and cook until soft.
Add the herbs and cook for 2 minutes.
Add the stock and bring to a boil. Simmer and taste for flavor. You should get a distinct aroma of sage and thyme, adjust with salt and pepper.
Turn off the heat and let the mixture cool slightly
Add the cubed bread and mix until all the liquid had been absorbed
The stuffing should be moist but not soaking wet. If it's to moist then add more bread, if it's to dry add more liquid.
Remove the stuffing and begin to roll it on parchment paper to a width of 3" wide by 24" long.
Bake in a 300 degree preheat oven for 20-30 minutes. Over cooking will make the stuffing burst open so be careful. Chill