Ingredients

• 2 pounds challah bread
• 2 medium onions
• 4 stalks celery
• 2 medium green bell peppers
• 2 medium carrots
• 4 garlic cloves
• 5 tablespoons unsalted butter
• 2 tablespoons poultry seasoning
• 1 pound ground turkey, 7% fat
• 2 cups low-sodium turkey stock
• 3 large eggs
• 1/2 cup fresh parsley

Preparation

1. Tear challah loaves into pieces and let sit out overnight.
2. Preheat oven to 350° F. Chop the onion, celery, green peppers, carrots and parsley. Mince the garlic.
3. In a large pan, heat 4 tablespoons of the butter until lightly browned
4. Add ground turkey and sauté until browned. Remove turkey from pan and set aside to cool.
5. Add the onion, celery, green peppers and carrots to the same pan and sauté until tender. Add garlic and heat for 1 to 2 additional minutes.
6. Grease an oven-safe pan with the remaining tablespoon of butter. Sprinkle poultry seasoning over the bread pieces and add to the pan.
7. Whisk the eggs and mix into cooled turkey mixture.
8. Add egg and turkey mixture and 1/4 cup of the chopped parsley to the bread. Gently mix.
9. Add the turkey stock and stir to combine. Mixture will look mushy.
10. Cover the pan and bake for 40 minutes. Remove the cover and bake for 20 minutes longer.
11. Sprinkle the remaining parsley on top before serving.

Helpful hints

• Leftover dressing freezes well.
• Omit ground turkey if serving dressing with roasted turkey.