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Traditional, Classic Thanksgiving Stuffing


12 ounces dry bread cubes
2 cups diced celery
2 cups chopped onions
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
8 tablespoons butter
2 1/2 cups turkey broth or 2 1/2 cups chicken broth
Saute the onions, celery. herbs, salt and pepper in butter until soft.
Combine with the bread cubes by tossing lightly, adding enough broth to make it wet but not too soggy, and place in an oblong baking pan.
Cover with foil and bake at 325F. for 45 minutes.
Uncover and bake 15 minutes more.
If you are stuffing a bird, pack it lightly into the cavity as it expands as it cooks. Give it room to grow. If you have excess, place it in a baking pan and follow directions for cooking that part outside of the bird.
If your stuffing is not 165-170F when you remove it from the bird, place it in a baking dish covered with foil or a lid, and continue to bake outside of the bird until it is at that temp. (food safety)
Source : allrecipes.com