• Gary Corcoran

Turkey or chicken stuffing

Gayle’s mother, Sybil, is of Scottish ancestry and she makes her stuffing from soda crackers and sage, but for me, a turkey or chicken is not the same without my stuffing. So when we cook a turkey together, she makes her stuffing and I make mine. We both take an end and stuff the turkey. She usually gets the cavity and I get the neck. I am happy with that because I get to have my stuffing and she hers. Thanks, Mom! We tried to take a picture of the stuffing but it didn’t look like much, so you have a picture of a beautiful roasted chicken instead. It was yummy.


1 (340 g) bag fresh breadcrumbs

6 - 8 T dried savoury

½ t fresh ground black pepper

Pinch of cayenne powder

1 stick of butter (½ cup)

2 medium onions, finely chopped

½ cup chicken stock

Place breadcrumbs in a bowl, and add savoury, pepper and cayenne. Mix well. In a medium saucepan on medium-high heat, melt butter and sauté onions till soft, about 6 - 7 minutes. Add chicken stock. Pour over breadcrumbs. Mix well to incorporate all the dry breadcrumbs into the wet mixture.

At this point you want moist breadcrumbs, not wet ones. Stuffing is ready when all the breadcrumbs are slightly moistened.

This should be enough stuffing for a medium-size turkey in the 12 - 15 pound range or enough for two chickens. If you’re cooking only one chicken, use half the stuffing and freeze the rest in the breadcrumb bag for another chicken later.

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