Old Fashioned Turkey Stuffing

This old-fashioned Turkey Stuffing Recipe combines buttery bread cubes with tender celery, onions, and plenty of sage for a traditional savory stuffing that can also be baked as dressing.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings pound turkey (or 20 people)

Calories 198kcal

Author Wanda Simone

Equipment

bread knife
large bowl (big enough to mix 14 cups of bread)
chopping knife or food processor
saute pan
(optional) baking dish - if you are cooking the stuffing outside of the turkey

Ingredients

¾ cup butter or 1½ sticks
2½ cups chopped onions about 4 medium-sized onions
2 cups chopped celery about 4 celery stalks
2 Tablespoons dried parsley
4 teaspoons crushed dried sage
2 teaspoons salt
1¼ teaspoons dried savory
1 teaspoon dried marjoram
1 teaspoon pepper
½ teaspoon dried thyme
14 cups 1/2-inch bread cubes about 2 loaves of bread, chopped
½ cup chicken broth only required if you are cooking the stuffing outside the turkey

Instructions

Melt the butter in the frying pay over low heat.
¾ cup butter
Add onions, celery, sage, salt savory, marjoram, pepper, thyme and parsley to the pan.
2½ cups chopped onions, 2 cups chopped celery, 4 teaspoons crushed dried sage, 2 teaspoons salt, 1¼ teaspoons dried savory, 1 teaspoon dried marjoram, 1 teaspoon pepper, ½ teaspoon dried thyme, 2 Tablespoons dried parsley
Stir frequently until the vegetables are soft, 10 to 15 minutes.
Add bread crumbs and the onion mixture to a large bowl.
14 cups 1/2-inch bread cubes
Mix until the bread is well coated.
If you want to cook this outside the turkey, add enough chicken broth to moisten the dressing. Then bake in a shallow casserole dish at 325°F for 30 - 45 minutes.
½ cup chicken broth
If you are using this to stuff a turkey, no additional liquid or cooking is necessary...the stuffing is ready to put inside the bird.

Notes

To make the recipe gluten-free, use gluten-free bread.

Nutrition