Vegetable Turkey Stuffing

In contrast to a minced meat stuffing, a vegetable stuffing is lighter and gives the turkey a finer edge. Depending on the season, use the same technique but stuff it with the vegetables of that season! As always, buy free range poultry; trust us, industrial animals live very unhappy lives and usually give worse results!

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50g butter
2 fresh onions
2 leeks
1 fennel occhio
1 celery stalk
250g mushrooms
5 sprigs parsley
5 sprigs dill
800g bread crumbs from white stale bread
250ml milk
2 tbsp mustard
1 tbsp ground ginger
1 tablespoon ginger, ground



1. Chop the vegetables in the smallest pieces you can (or if feeling lazy blend them lightly). Chop or blend the herbs. Saute the vegetables in the butter beginning with the onion and leek.

2. Once the onion and leek are transparent, add the celery and fennel.

3. Lastly add the mushrooms and cook until they have released all their moisture. 

4. Put the sauted vegetables in a big bowl and add the milk, bread, then the mustard and ginger. Season with salt and pepper and stuff the turkey.

*This recipe is for a 4 kg turkey.


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