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Prep 20 mins
Cook 1 hr
As my husband and I are fussy eaters, I had to combine a couple of stuffing recipes and use my imagination to come up with this one. After one bite, my husband said "I hope you remember how you made this!" So, I guess it's a keeper.
- In large bowl, combine bread, pepper and sage.
- Set aside.
- Fry celery and onion in margarine until transparent, about 10 minutes.
- Pour over bread.
- Mix well.
- Slowly stir Oxo into boiling water.
- Add prepared bouillon gradually to bread until moist through.
- Put stuffing in greased 13 X 9 glass pan.
- Bake at 350° F for about one hour.
- Stir often to pull the crusty stuffing off the bottom and create more crustiness.
- If you prefer soft stuffing, don't stir at all.
These ingredients are a great combo for stuffing. But I add chopped apples and use liquid broth. The apples make for GREAT tasting flavor, try it!
I am getting ready for Christmas Dinner and all my recipes are coming from this site. Your turkey stuffing is awesome and so simple to make!!! I did scale it down, so that I could try it with chicken, before making the family guinea pigs, once again. My husband and I both loved it. The only change I made was to use vegetable oil, instead of margarine for cooking the onions and celery. When I scaled the recipe for 2 people, I used an oven proof 2 cup soup bowl, which would be deeper than the suggested dish for the full recipe. It took 40 minutes to cook, to the crispness that we like, and still held some moisture. Thanks Debb, for your wonderful contribution to our family's Christmas. Serve with all the trimmings, including my recipe for Spicy Cranberries. Sincerely, Chef roslan
For something different we had turkey over Easter and tried your stuffing and it turned out perfect. Very Yummy. Thanks