Melt butter in a large pan and saute onions and celery until onions are translucent and celery is soft. (about 7-10 minutes) Add all herbs, and cook for another minute. While herbs are cooking, grease a 9x14 deep casserole dish. Add turkey stock to the vegetables and turn off the heat.. Method. Sweat the onion in the oil until soft but not coloured. Mix the onion with the breadcrumbs and herbs and season well. Stir in enough egg to bind. Use to stuff meat or poultry, or roll into.
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Reduce heat to 350 degrees F (175 degrees C). Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes. Transfer mixture to a large bowl. Add bread, parsley, sage, thyme, salt, pepper, chicken broth, and eggs to onion mixture; mix well. Transfer mixture to the prepared baking dish; cover.. Directions: Heat oven to 375ºF. In a large skillet, start the oil and vegan butter heating over extra low heat. Add the celery, onions, garlic, and carrots. Turn heat up to medium low. Cook, stirring occasionally. Add the parsley, sage, rosemary, and thyme, sprinkle with sea salt, and grind in a bit of fresh pepper.
