Ingredients
-
3/4
-
1 1/2
-
1/2
-
1
-
9
-
2
-
1 1/2
-
1/4
-
1
-
1/4
-
-
-
-
-
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. |
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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
|
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! |
