My longtime friend Linda Walkem Hall is a remarkable cook. Many of her dishes originate with the organic vegetables and herbs she raises in her lakeside garden. Linda’s Pork-Free Turkey Stuffing is always popular. PS: (Stuffing prepared and served outside the bird is termed Dressing)
Linda’s Pork-Free Turkey Stuffing:
Avocado oil (as needed for volume of onion and herbs used)
1 onion, coarsely diced
Sage, fresh or dried and plenty of it
Rosemary (ditto)
Oregano (also ditto)
Coarse ground sea salt, to taste
Coarsely ground pepper, to taste
Plain croutons (commercial or homemade), as needed
One day before roasting turkey, heat medium skillet with avocado oil. Add onion with sage, rosemary, and oregano (see Herb Note). Sautée lightly and season to taste. Transfer to covered container and refrigerate, allowing flavors blend overnight.
(Linda buys her croutons; if you prefer homemade, reduce the seasoning for the herbs and prepare Nicole’s Special Croutons.
When ready to roast turkey, warm onion and herbs in skillet, tossing lightly with croutons. In Linda’s words: “Jam it into the turkey’s tummy” (the body cavity), roasting as recipe directs.
Herb Note: The flavor of dried herbs is more concentrated than fresh. Use fewer dried herbs than fresh ones, proportionate to the other ingredients in this recipe.
For more turkey recipes, see One Click: Turkey.
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| Linda’s Pork-Free Turkey Stuffing - Photo by Linda Walkem Hall |
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