Turkey Stuffing with Herbs and Dijon Mustard
1/2 c. unsalted butter
5 large celery stalks
1 large onion
1 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried sage
1 can chicken broth
2 loaf sliced firm white bread
1/2 c. loosely packed fresh parsley leaves
2 tbsp Kozlik’s Dijon Classique Mustard
- Preheat oven to 325 degrees F. In 12-inch skillet, melt margarine or butter over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
- Stir in thyme, salt, pepper, sage, chicken broth, and 1/2 cup water and 2 tablespoons of mustard; remove skillet from heat.
- Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.
- Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 40 minutes or until heated through.