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


  • 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 cup: 249 calories, 10g fat (5g saturated fat), 20mg cholesterol, 1086mg sodium, 34g carbohydrate (4g sugars, 3g fiber), 7g protein.


  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

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pajamaangel User ID: 1603339 73223
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."

lahacienda User ID: 1380240 36556
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."

germanycook User ID: 6411056 203364
Reviewed Dec. 18, 2011

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

bjalpha User ID: 2237043 30644
Reviewed Nov. 25, 2008

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

Mermaid3358 User ID: 2543775 89188
Reviewed Nov. 20, 2008

"Recipe is very close to the family recipe that has been handed down to me....but no garlic in mine! Too much garlic in too many recipes! It offends others, and I refuse to use it."

iamcoogie User ID: 112029 82382
Reviewed Nov. 19, 2008

"The only difference between this recipe and the one I use is the garlic..My family asks for it everytime I make turkey!"

lasnjs User ID: 3322482 73767
Reviewed Nov. 19, 2008

"Same as my recipe, except I use 3/4 cup of butter and two 15 oz cans of chicken broth, and 1 and a 1/2 bags of Pepperidge Farm dried bread cubes.


rchsjo User ID: 3129326 203363
Reviewed Nov. 18, 2008

"This is the same as my moms! Absolutely delicious! try adding some mushrooms to the onions and celery, very good!"

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