"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."
- 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)
- 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.
- 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
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