Prep 25 mins
Cook 15 mins
This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly.
- 3 cups chopped onions
- 3 cups sliced mushrooms
- 1⁄2 cup butter
- 1 1⁄2 cups chopped celery
- 10 cups stale crumbled bread
- 1⁄4 cup fresh sage, chopped
- 1⁄4 cup fresh parsley, chopped
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 2 eggs, beaten
- In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away!
- This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
- If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).
This stuffing recipe is very good and it is very moist! It's a keeper for my family
Ooey gooey just like I like my stuffing. This was a hit on Thanksgiving even though -- sacrilidge -- cooked entirely outside of the bird. I bought a couple of loafs of cheap white bread, which worked perfectly. There was enough left over to make turkey sandwiches on white bread with gravy afterwards ;-) I might have just sworn off all "fancy" stuffings for good.
Great stuffing recipe! I halved all fresh ingredients and used 2 tsp dried summer savoury as I did not have fresh sage and 1/2 tsp each of salt and pepper. I had enough to stuff a small 3 pound chicken and baked the balance in a dish. Nice and moist, a good recipe! Thanks......