Prep 30 mins
Cook 30 mins
This recipe has been passed down in my family for generations. It's absolutely uncomparable to any other stuffing I've ever had. It's a family favorite!
- 1 1⁄4 cups butter
- 3⁄4 cup minced onion
- 3⁄4 teaspoon salt
- 1 1⁄2 lbs bread (cubed)
- 1⁄4 cup diced celery
- 1 1⁄2 teaspoons poultry seasoning
- 1⁄2 cup minced parsley
- 1⁄4 teaspoon pepper
- Melt butter in deep kettle.
- Add onions and celery, simmer until slightly soft.
- Add rest of ingredients to the kettle and toss with forks until bread cubes are well coated.
- Transfer to a covered baking dish and bake for 30 minutes at 325 degrees(possibly longer for a crispier affect).
I made this for Easter dinner. It is similar to my favorite recipe, except mine has more onion and celery. . I like it when they don't have chicken broth in them. Next time I will make it in the crock pot (since I like the way it melds together). Thanks for posting your family favorite, Twinkle. Roxygirl
This was very good. I did tweak it slightly by reducing the butter to one cup and adding 1/4 cup chicken broth (not boullion). I used both white bread and sunflower seed bread which gave a bit more texture. It was a touch salty for our tastes so next time 1/2 teaspoon salt will suffice. I served this with French Farmhouse Garlic Chicken. Shredded the left over chicken and mixed it, along with the gravy, then added it to the leftover stuffing and that turned out to be a five star leftover! Thanks Twinkle.