| Level: | Easy |
| Yield: | 10 cups |
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 large onion, chopped
- 3 medium celery ribs with leaves, chopped
- 15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
- 1/4 cup chopped fresh parsley
- 3 cups homemade turkey stock or canned reduced-sodium chicken broth
- 2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
- Salt and freshly milled black pepper
Instructions
- In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
- Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 231 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 27 mg |
| Sodium | 361 mg |
Reviews
Very easy, we love this stuffing however I do add thyme and savory..
I also add three eggs and fry it in the pan prior to stuffing the turkey
How many servings?
Ok, I hope this isn’t a repeat question. Can anyone help me out? Always watched grandma n mom cook. Th.Gvg. was a big deal as it should be, and grandma made the stuffing. She used white bread and soaked it in milk then squeezed it out. Along with all the giblets and the usual, this stuffing was THEE best. My question. . What was the milk bath and the squeezing? Can someone help me? Sis and I CAN NOT get the flavor or consistency, have been trying for 20+ yrs. Thanks, from, For the love of a horse.
how long do you bake it ?
Downloaded this recipe here probably 15 years ago now, use it for Thanksgiving every year. The classic recipe for stuffing.
I braved attempting stuffing this year & it tasted fantastic. I found a separate recipe for homemade poultry seasoning, which contains sage. Sage is key to stuffing. I cut recipe in half. When I first made it (2 days prior) it was soggy on bottom & kind of stale tasting on top (not what I call crunchy.) But luckily when I took it out Thanksgiving morning, I added about 1/3 cup more chicken broth & stirred before reheating in oven (400 degrees with two other dishes for 30 minutes.) The end result was perfect, delicious stuffing!
This is a great base recipe. I generally don’t like the crunch of celery in stuffing so I use a little less than called for and chop it super fine and then add some additional fresh herbs like thyme, sage, and a pinch of rosemary to give it some extra flavor. The family raves over it every year at Thanksgiving!
Short cut to Grandma’s way. Grandma simmered the liver and neck the night before and added this minced meat to the bread mixture. Using the simmering liquid instead of broth gives the stuffing a wonderful richness. Also, cover and steam the mixture for about 10 min.as soon as you add the broth. Wow!
This recipe is identical to my grandmothers and it’s fabulous. I don’t eat meat and enjoy this recipe because it’s simple, without nuts, fruit or anything else to take away from the great flavor. I prefer just plain bread stuffing and this is the best. I use dried sage and s/p to season it and it’s perfect each time. I also eyeball the amount of broth. Too little makes it dry and too much makes it soggy. I also heard of adding an egg to the mixutre and will try this next time. Typically I cook it covered for 30 min on 350, then take the foil off for the last 15 min to give a little crunch on top.