Ingredients
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3/4
-
1 1/2
-
1/2
-
1
-
9
-
2
-
1 1/2
-
1/4
-
1
-
1/4
-
1/2
-
-
-
-
Directions
Bread Stuffing, I have used this recipe for over 30 years now (as did my mother)–and everyone loves it! An absolute requirement at our Thanksgiving Holiday table Recipe makes enough for a 12-pound turkey, and is easily doubled I have included the optional technique for making stuffing balls Enjoy! Adapted from Betty Crocker Note: see tip for freezing , Could sausage be added to this recipe and if used as a dressing rather than a stuffing, could the entire dish be cooked ahead, frozen and reheated on the day needed?, How much water or stock do I put in?
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Steps
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1
Done
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Cook and Stir Onion and Celery in Butter in 10 to 12 Inch Skillet Until Onion Is Tender. Stir in About 1/3 of the Bread Cubes. Turn Into a Deep Bowl. Add Remaining Ingredients; Toss. Stuff Turkey Just Before Roasting. 9 Cups Stuffing. |
|
2
Done
|
Stuffing Balls: Shape Stuffing by 1/2 Cupfuls Into Balls; Place in Greased Baking Dish. Cover and Cook in 325 Degree F Oven 30 Minutes. Uncover and Cook 15 Minutes Longer. 10 Stuffing Balls. |
|
3
Done
|
Note: to Make Corn Bread Stuffing, You Can Substitute Corn Bread Cubes For the Soft Bread Cubes. |
|
4
Done
|
Tip For Freezing For Thanksgiving/Christmas: |
|
5
Done
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Note: the Unbaked Stuffing Mixture Will Freeze Great in Containers or Freezer Bags to Serve Later. to Reheat: Thaw and Bake It in a Greased Dish, (rather Than in the Bird)at 350f Until Golden Brown on Top (about 30 Minutes Covered, Then Uncover and Bake For 15 Minutes More). Don't Overbake! |
