This is a very basic recipe for stuffing that you can serve with your Thanksgiving turkey or ham, or it can be made anytime of the year.
Serve it with baked or roasted chicken or turkey, or almost any entree of your choice.
If desired, add other ingredients to the stuffing, such as chestnuts, chopped pecans or walnuts, pine nuts, raisins, cooked sausage, etc.
Servings: 6 (1 1/3 cups) servings
1/4 cup (1/2 stick/2 oz/56g) butter or stick margarine
1 cup diced onion
1 cup diced celery
16 cups (1-inch) cubed stale bread (about 1 1/2 pounds)
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
2 1/2 cups chicken or turkey stock or broth
To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat.
Add the diced onion and diced celery; sauté 3 minutes.
Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper).
Stir in 2 1/2 cups stock or broth.
Place in a 9 x 13-inch baking dish. Bake simultaneously with turkey (or bake alone) at 250°F (120 C) for 1 hour and 55 minutes.
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