Bread Stuffing
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  • 3/4 cup butter or margarine
  • 12 large celery stalks, chopped
  • 11 medium onion, chopped (1/2 cup)
  • 19 cups soft bread cubes (15 slices)
  • 11 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 11 teaspoon salt
  • 11/2 teaspoon ground sage
  • 11/4 teaspoon pepper1 Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
  • 12 Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
  • 13 Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.



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