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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This stuffing is good made with cranberries, or you can use dried cherries or raisins if you prefer. The cooking time listed is for baking it in a casserole dish, instead of stuffing it in a bird! Ingredients:
1 c. butter or margarine |
1 c. celery, chopped |
1 c. onion, finely chopped |
9 c. soft bread cubes (about 15 slices) |
3/4 c. dried cranberries |
1c. walnuts or pecans, coarsely chopped (optional) |
1 1/2 t. dried sage (or 2 t. chopped fresh sage) |
1 t. dried thyme (or 1 t. chopped fresh thyme) |
1 1/2 t. salt |
1/2 t. pepper |
Directions:
1. Melt butter or margarine in a large skillet over medium heat and cook celery and onion, stirring frequently, until onion is tender. Stir about one-third of the bread cubes into the skillet. Transfer to a large bowl. Add remaining bread cubes and all other ingredients; toss to coat.
2. Stuff mixture into turkey just before roasting.
3. NOTE: To bake stuffing separately, place it into a greased 3-quart casserole dish, 13 x 9-inches. Cover and bake at 325 degrees for 30 minutes. Uncover and bake 15 minutes longer.
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