Carrots and Herb Stuffing

This is a seriously herbacious stuffing. We’re using sage, savoury, marjoram and thyme for aromatics and fresh flavour.

¾ cup butter
2½ cups onions, chopped
2 cups celery, chopped
1 cup carrots, chopped
4 tsp. dried sage
1 tsp. sea salt
1 tsp. dried savoury
1 tsp. black pepper, freshly cracked
1 tsp. dried marjoram
½ tsp. dried thyme
14 cups white bread, dried and cubed

In a large frying pan, melt butter over a medium heat. Fry onions and celery together with the dried herbs, sea salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes.

Transfer the mixture to a very large bowl. Add the bread cubes and mix well.

Stuff the turkey at both ends with this mixture.

Makes enough for a 25 lb turkey.

Make-Ahead: Transfer the cooked vegetable mixture to a large bowl. Let cool and refrigerate in an airtight container for 24 hours. Mix with bread cubes before stuffing the bird.

Variations:

• Add 1 cup fresh fresh parsley, chopped for extra fresh herb flavour.
• Replace 1 cup of the celery with a cup of chopped fennel. Fennel has a mild licorice flavour that will add a bit of a twist to our traditional turkey stuffing.
• Add 1-2 cups of chopped fruit to the mix. Chopped apples, chopped dried apricots, raisins, currants or blueberries (yes, blueberries) are all amazing added to herbed turkey stuffing.