By Kittencalskitchen on September 03, 2005
"This is an easy basic stuffing recipe, that will easily stuff a 12-14 pound turkey, I have stuffed a large roasting chicken also with this recipe. If you have any remaining stuffing just bake in a small buttered baking dish, or you may wish to bake the complete stuffing recipe in a casserole dish in a 325 degree oven, covered for about 25-30 minutes then uncover and bake for about 10-15 minutes more, or until lightly browned on top. For this recipe two (1 pound) loaves of bread is enough, I just use two 400-gram loaves, make certain that the bread is a couple days old but not mouldy, or you can place it in the refrigerator overnight to help firm up for slicing. Now to this basic stuffing you can add in raisins, water chestnuts, pecans etc. If you are serving this to a crowd and baking it in the oven, I suggest to double the ingredients and bake in two separate casseroles. Please use only butter for this stuffing. This is very good, and a recipe that you will use time and again! Just a suggestion, make up an extra unbaked stuffing mixture, it will freeze well in containers or freezer bags to serve later. To reheat, thaw and bake in a greased dish, rather than in the bird at 325°F until golden brown on top."
Serving Size: 1 (1501 g)
Servings Per Recipe: 1
"I had never made stuffing before from scratch... I was raised on Stove Top! However my partner wanted me to make it since she was raised with it. I said I wasn't going to make anything like her mother's because she would compare it. I found this and it is fantastic. Over the last few years I've tweaked it a bit more to make it "mine" and use mushrooms as well when cooking the onion & celery. They love it so much they ask for two batches! But I do leave out the cranberries as well as another reviewer."
"This is my go-to stuffing every year, along with Kittencal's buttermilk brine. I swear if it wasn't for kittencal making this so easy, my holidays would be such disasters. This stuffing gets RAVE reviews every single time I make it. I've tweaked it so that I instead use fresh chopped sage, thyme and rosemary instead of just "poultry seasoning". Absolute WINNER."
"This is very good. I like it best without the cranberries. "