Ingredients

How to make it

  • 1. Heat butter in large skillet over medium-high heat. Add celery and onion and cook until onion is yellow. Remove from heat.
  • 2. Place bread and seasonings in an extra large mixing bowl. Toss vegetables and butter with ingredients in bowl.
  • 3. a) Use to stuff poultry and bake the remainder in a greased, covered casserole the last hour while the bird roasts, basting the casserole occasionally with chicken broth; or
  • b) bake the entire stuffing recipe in a greased, covered casserole the last hour while the bird roasts, basting with a little broth if necessary to prevent drying; or
  • c) bake the entire stuffing recipe in a slow cooker on low heat for the entire bird roasting time, again basting with some broth now and then.
  • NOTE: Not all of the chicken broth will be used for basting the stuffing. Leftover broth will be added into the roasting pan along with giblet cooking liquid to make gravy.
  • VARIATIONS:

  • ● Cornbread Stuffing - Substitute a recipe of GOLDEN CORNBREAD and 5 or 6 crumbled biscuits for the soft bread cubes.
  • ● Sausage & Mushroom Stuffing - Crumble a 1/2 pound of lean pork or turkey sausage into large skillet and brown. Reduce butter to 1 1/2 sticks (3/4 cup) and include 8 oz fresh or one large can of WELL drained, sliced mushrooms when cooking celery and onion.
  • ● Oyster Stuffing - In Step 1, add into the skillet about 3 cups well-drained and chopped, canned oysters (reserve liquid for basting), and cook with the veggies.

Reviews & Comments 3

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  • NPMarie 1 year ago
    Thanks for pointing this out to me!!!! Can't wait to try this Thanksgiving day:)
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    " It was excellent "
    debbie919 ate it and said...
    Nice....I've never made 'bread dressin', but this does sound good...I've converted this NJ family over to cornbread dressing...lol! ^5 and thanks for sharing!
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    " It was excellent "
    mystic_river1 ate it and said...
    Tasty!
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