Lunch: Thanksgiving Stuffing

It may be as old fashioned as Grandma, but it couldn't be easier to make. This bread stuffing will complete the feast and warm the souls of your dinner guests.

Ingredients

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton) or water

Instructions

In 10-inch skillet, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender.
In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it absorbs juices from turkey).
Use to stuff one 14- to 18-pound turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that's been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

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