Thanksgiving Stuffing Recipe
"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1-1/2 teaspoons salt
- 3 garlic cloves minced
- 3/4 teaspoon pepper
- 1/2 cup butter cubed
- 1/2 cup minced fresh parsley
- 1-1/2 teaspoons poultry seasoning
- 3 large onions chopped
- 6 celery ribs chopped
- 4-1/2 cups chicken or vegetable broth
- 1 tablespoon rubbed sage
- 1-1/2 pounds day-old french bread cubed (27 cups)
- Carbohydrate 6.2870973999753 g
- Cholesterol 20.3354166666667 mg
- Fat 7.80772459136307 g
- Fiber 1.43823844934464 g
- Protein 0.970962055352066 g
- Saturated Fat 4.90640322275924 g
- Serving Size 1 1 serving (88g)
- Sodium 74.2722644242762 mg
- Sugar 4.84885895063067 g
- Trans Fat 0.566603008017939 g
- Calories 96 calories
Directions In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. Spoon into a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 350degrees for 30-35 minutes or until lightly browned and heated through. Yield: about 12 cups. Originally published as Thanksgiving Stuffing in Quick Cooking November/December 1999, p36 Nutritional Facts 1 serving (1 cup) equals 249 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 1,086 mg sodium, 34 g carbohydrate, 3 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
