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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
3/4 cup finely chopped onion |
1 1/2 cups chopped celery (with leaves) |
1/2 cup chopped fresh parsley |
1 cup butter |
9 cups soft bread cubes |
2 teaspoons salt |
1 1/2 teaspoons dried sage |
1/4 teaspoon ground sage |
1 teaspoon dried thyme leaves |
1/4 teaspoon poultry seasoning |
1/2 teaspoon fresh ground black pepper |
Directions:
1. 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.
2. 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.
3. NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
4. Tip for freezing for Thanksgiving/Christmas:.
5. 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!
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