Thanksgiving Stuffing Recipe

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"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 3 large onions, chopped
  • 6 celery ribs, chopped
  • 1/2 cup butter, cubed
  • 3 garlic cloves, minced
  • 4-1/2 cups chicken or vegetable broth
  • 1/2 cup minced fresh parsley
  • 1 tablespoon rubbed sage
  • 1-1/2 teaspoons poultry seasoning
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1-1/2 pounds day-old French bread, cubed (27 cups)

Nutritional Facts

1 serving (1 cup) equals 249 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 1,086 mg sodium, 34 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed.
  2. Spoon into a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through. Yield: about 12 cups.
Originally published as Thanksgiving Stuffing in Quick Cooking November/December 1999, p36

Nutritional Facts

1 serving (1 cup) equals 249 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 1,086 mg sodium, 34 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Thanksgiving Stuffing

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 30, 2013

This stuffing was a little goopy. The taste is fantastic, though. I'd have to add a lot more bread or cook it longer.

MY REVIEW
Reviewed Jan. 17, 2012

Zucchini Stuffing: It was the worst stuffing I have ever made. It calls for 1 cup flour and 4 cups bread crumps. Tasted terrible and I followed the recipe. Are you sure it shoudl be a whole cup of flour. Also have a husband who can not have any fat - I need to know the nutritional facts on a recipe so I can make sure he has very little fat (can only have 45 grams a day). Many of your recipes have no nutritional info. Probably won't buy the magazine again. Test your recipes.

MY REVIEW
Reviewed Dec. 18, 2011

This was excellent - really 'fresh' tasting, not overwhelmed by too many different flavours. The leftovers were just as good, too!

MY REVIEW
Reviewed Nov. 25, 2008

I totally agree with roesgen - I myself dislike the smell of garlic intensely. The stuffing is good without it. . . .

MY REVIEW
Reviewed Nov. 24, 2008
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