Debb's Turkey Stuffing
13
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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.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
Nutrition Information
13
People talking
ingredients
- 12 cups bread, cut in cubes
- 1 teaspoon pepper
- 3 teaspoons sage
- 2⁄3 cup celery, chopped finely
- 1⁄2 cup onion, chopped finely
- 1⁄2 cup margarine
- 1 1⁄2 cups boiling water
- 2 packets of oxo chicken bouillon
directions
- 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.
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For something different we had turkey over Easter and tried your stuffing and it turned out perfect. Very Yummy. Thanks
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I really liked this recipe, but I had to doctor it up a bit...I used butter instead of margerine & I sauted mushrooms with the onions & celery!
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I really liked this recipe, but I had to doctor it up a bit...I used butter instead of margerine & I sauted mushrooms with the onions & celery!
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wow!! this stuffing is fabulous!!(without the onions of course lol) i love it and the only reason i omitted the onions is allergy reasons but the sage sure puts some extra zing into it!!!!!
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