A quick and simple method to enjoy steel-cut oats without spending an hour slaving over the stove. There is no need for additional sugar or additives because this dish is so delicious. Six portions are chilled, and my husband and I eat them throughout the work week.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
Ingredients
- 1 cup butter
- 2 cups chopped onion
- 2 cups chopped celery
- 16 cups dry bread crumbs
- 1 tablespoon salt
- 2 teaspoons poultry seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 2 cups chicken broth, or as needed
Instructions
- Gather all ingredients.
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- Melt butter in a large, deep skillet over medium heat.
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- Add onion and celery; cook and stir until tender, about 10 minutes.
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- Stir in bread crumbs, salt, poultry seasoning, pepper, thyme, and sage until well mixed.
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- Stir in enough chicken broth to moisten.
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- Remove from the heat and let cool to room temperature. Spoon into large resealable bags and refrigerate for up to 3 days.
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- Place stuffing in the cavity of your turkey and cook according to the recipe you’re following, baking any extra in a casserole dish alongside.
- To bake all stuffing outside of the turkey, bake in greased casserole dishes in an oven preheated to 350 degrees F (175 degrees C) for about 45 minutes.
Nutrition Facts
| Calories | 540 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 9 g |
| Sodium | 1321 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made it this Thanksgiving, it turned out great and is easy to mix with fruit, nuts and sausages. I’m using water chestnuts next round. Very versatile recipe and was delicious. Thank you
Delicious! I made this the day before Thanksgiving, and on Thanksgiving Day I added about 2 cups of broth and stirred it till it was almost mushy. I dried out a little during the 45 min baking period, and it was a hit!
This recipe was a cinch to put together last minute. I used challah (egg bread) but otherwise followed the recipe exactly. I cut the recipe in half though because I only had an 11 lb turkey. This was a simple recipe but all of the traditional flavour I was looking for.
Love this Stuffing! I made this last year. I used half the salt as per the reviews. It was amazing. About to start making it again.
DELICIOUS!! Tuesday- Haven’t even stuffed the bird or baked it yet, but know it’s amazing. Nana & Mom always made a basic recipe (of course not written down) so I found this and believe it’s even better! So glad I read many reviews- I halved the salt and it’s still a bit salty. I won’t salt the turkey cavity before stuffing. Also only needed less than half of the broth. I used all my stored frozen bread, potato hot dog rolls and half loaf of white bread. We like cubes, thumb nail size, and easy to cut frozen. Measured the bread cubes and have 28 cups so I one and three quartered the recipe – I love leftovers. Oven toasted the cubes on cookie sheets on convect at 325* for 7-8 minutes & stirred half way. Used two large fry pans to sauté, when done I stirred in the spices and poured over the bread, tossed thoroughly, then tasted- OMG! Delicious!!
This is very similar to the recipe I use. It’s delicious but please make your own croutons. The store croutons are a waste of money.
Its the perfect recipe for my favorite Old Fashion Stuffing. I used to stuff my turkey but no longer wish to do so. Q? Do I need to cover casserole dish when baking in oven?
I made this for a potluck today. Doubled the seasonings and halved the salt. Did add mushrooms along with the celery and onion and only baked it for 30 minutes as we are bringing it to the party today and will just warm it up there. I did taste test it when it came out of the oven and glad i doubled the seasonings, we like a lot of flavour so will probably triple it next time. Great time saver for sure and will use it this recipe again.
Tasted great. Everyone loved it.
This was really salty but I’m still giving it 5 stars because I’m not sure if it’s because of the way that I do my chicken broth which is with the granules…. Even with it being too salty it was really good and I made it exactly as written!
I make a similar recipe with an egg, poultry seasoning and no broth. I toast my bread in the toaster over, then break into pieces. I also use this recipe to make stuffed meatloaf. It is so good!
This was easy to make ahead, which was what I was looking for. There were no left overs. I added a bit more chicken broth than was in the recipe. Will make again.
Good-bye fancy stuffing and hello Do-ahead Stuffing! After years of making fancy stuffing for Thanksgiving, my son begged me to make box stuffing which I couldn’t bring my self to do. So on the hunt I went for a stuffing that called for basic ingredients and this one fit the bill. The fact that you can make it ahead was a bonus. For the bread crumbs, I cubed a loaf of white and a loaf of wheat – placed on a cookie sheet and put in the oven at 250 degrees until the cubes felt stiff. I added just enough onion and celery to my liking and without measuring the broth, added just enough until all the bread was moist. Added all the butter and seasonings as called for in the recipe. Next time I will cut down on the salt and store in a casserole dish instead of a bag.
This recipe is very similar to the sausage stuffing recipe in Betty Crocker. Salt is deleted in that recipe, so I didn’t use it. I also used 2 tsp. poultry seasoning instead of the seasonings in this recipe. I doubled the recipe since our extended family loves stuffing! Wouldn’t be Thanksgiving without stuffing & gravy! Big help to be able to make it ahead of time!
I made this today. I used Asiago sour dough bread , & Italian sausage. Along with the basic instruction in the recipe. It turned out great! Thanks for the recipe.
I used sourdough bread crumbs. The only thing I added different from the recipe was about 1 cup of chopped fresh mushrooms. I have had a TON of compliments. AND I have made it ahead both times!
Turned out okay. Covered the whole time cooking, was afraid it would get dry. Something could of been added to it for a little more zing but overall liked making it the day before. It made the day a little easier to get everything ready.
I really love this recipe and have made it several times for Thanksgiving and Christmas. The flavors are perfect!
I liked the seasonings in this recipe, except for the amount of salt. I would make this again, and add less salt. Taste the stuffing, before adding salt. Then, starting with a 1/2 teaspoon of salt add until you get the flavor you like. I think the saltiness is due to the chicken stock having so much sodium. Per other reviews, you may need to add more chicken stock, especially if you use dried bread cubes.
The BEST stuffing ever. Made this for Thanksgiving as a first time recipe and it was a huge hit. I will use this recipe for years to come
I cubed 10 pieces of white bread and 10 pieces of rye bread instead of the bread crumbs. Didn’t even dry them and it turned out WONDERFUL! I also added some fresh mushrooms and carrots which gave it some color. I made it the day before, stuck it in the refrigerator, and it was so easy to just cook it the next day. You should bake it in a 9 x 13 dish.