1/4 c. onions, finely chopped
1/2 c. celery, chopped
1/3 c. Mushroom and Sage Olive Oil
4 c. bread cubes
1/8 tsp. Smoked Ground Pepper
2 eggs, beaten
1/2 tsp. salt
1/4 -1/2 tsp. Metropolitan Chef Turkey Rub
Approximately 1 c. turkey or chicken broth
Sauté onion and celery in the Mushroom and Sage Olive Oil until softened. Combine onion mixture with bread, pepper, eggs, salt, Turkey Rub in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 -10 pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
*Tested in Thanksgiving Cooking Class
Note: For the class we made these in muffin tins as individual Stuffing Puffs. It worked great! Even owner Bev Penner, who does not “do” stuffing, loved this recipe!