1/4 Photos of Bread Stuffing
I have used this recipe for over 30 years now (as did my mother)--and everyone loves it! An absolute requirement at our Thanksgiving Holiday table. Recipe makes enough for a 12-pound turkey, and is easily doubled. I have included the optional technique for making stuffing balls. Enjoy! Adapted from Betty Crocker. Note: see tip for freezing.
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- 3/4 cup finely chopped onion
- 1 1/2 cups chopped celery (with leaves)
- 1/2 cup chopped fresh parsley
- 1 cup butter
- 9 cups soft bread cubes
- 2 teaspoons salt
- 1 1/2 teaspoons dried sage
- 1/4 teaspoon ground sage
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon fresh ground black pepper
- 1Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
- 2STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
- 3NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
- 4Tip for freezing for Thanksgiving/Christmas:.
- 5NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
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Nutritional Facts for Bread Stuffing
Serving Size: 1 (94 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 279.6
- Calories from Fat 178
- Total Fat 19.8 g
- Saturated Fat 11.9 g
- Cholesterol 48.8 mg
- Sodium 848.4 mg
- Total Carbohydrate 22.4 g
- Dietary Fiber 1.6 g
- Sugars 2.5 g
- Protein 3.6 g