Recipe by BecR
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.
Top Review by betsy222
This recipe is sooo good, my family raved and raved how good my dressing was and I have been cooking for over 50 years. It was by far the best recipe I have ever had!!! Thank you so very much for sharing this.
- 177.44 ml finely chopped onion
- 354.88 ml chopped celery (with leaves)
- 118.29 ml chopped fresh parsley
- 236.59 ml butter
- 2129.31 ml soft bread cubes
- 9.85 ml salt
- 7.39 ml dried sage
- 1.23 ml ground sage
- 4.92 ml dried thyme leaves
- 1.23 ml poultry seasoning
- 2.46 ml fresh ground black pepper
Directions See How It's Made
- Cook 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.
- STUFFING 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.
- NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
- Tip for freezing for Thanksgiving/Christmas:.
- NOTE: 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!