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If you want to stuff this stuffing in your turkey, follow your own recipe’s instructions. Our directions here are for baking the stuffing in a casserole dish alongside.
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Position rack in center of oven. Preheat the oven to 350°F/180°C. Butter the inside of a large casserole dish. A 3 quart (2.8 L) size or a 13 by 9-inch (33 cm by 23 cm) oven-safe dish works well.
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Place torn bread in a large mixing bowl; set aside.
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Bring the water to a boil in a pot, whisk in the soup base, and simmer for 1 minute; set aside.
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Melt the butter in a sauté pan over medium heat, add leek and scallion greens and sauté until softened, about 2 minutes, stirring frequently. Scrape the entire mixture over the bread. Add celery, parsley, sage, rosemary and thyme and season well with salt and pepper. Fold in eggs then slowly add enough soup base to moisten well.
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Loosely spoon stuffing into prepared dish and cover with foil. Bake for about 40 to 50 minutes or until hot all the way through. If you like a crunchy top, remove foil for last 15 minutes of baking. Serve immediately.