Quick and easy. No sautéing, just mix and stuff!
2 medium sweet onions
5 stalks celery
7 sprigs parsley
1-7 1/2 oz. bag stuffing cubes, unseasoned (approx. 8 cups)
2 Tbsp. Olive oil
1/2 pkt. herb seasoning* (approx. 1 tsp.)
1 tsp. dry marjoram leaves
3/4 tsp. dry oregano leaves
1/2 tsp. dry thyme leaves
1 1/2 tsp. salt
1/2 tsp. pepper
Finely chop onions, celery and parsley. In a large bowl, mix with bread cubes. Sprinkle with olive oil. Toss to mix. Add seasonings. Mix thoroughly.
Pat neck and body cavities of turkey until thoroughly dry. Stuff loosely, never pack. Yield: enough stuffing for a Diestel hen or tom turkey.
Leftover stuffing can be baked in a covered, greased dish at 325º F for 30 minutes. To serve, toss together with stuffing roasted in bird.
*This packet is included with the stuffing cubes. Or season to taste with sage, savory, thyme and pepper.