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Nutrition Facts
Serving Size 1 (85g) Recipe makes 10 servings
Calories 255
Calories from Fat 175		(68%)
Amount Per Serving		%DV
	Total Fat 19.5g	30%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 824mg		34%
Potassium 113mg		3%
Total Carbohydrate 18.0g		6%
	Dietary Fiber 1.4g	5%
	Sugars 2.2g
Protein 2.9g		5%
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Let Us Give Thanks -- Happy Thanksgiving!

BecR

Bread Stuffing

Recipe #117776 | 1 hour | 15 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: BecR
Apr 18, 2005

I have used this recipe for over 30 years now, 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.

SERVES 10 , 9 cups stuffing (change servings and units)

Ingredients

3/4 cup finely chopped onion
1 1/2 cups chopped celery (with leaves)
1/2 cup chopped fresh parsley
1 cup butter
9 cups soft bread cubes
2 teaspoons salt
1 1/2 teaspoons dried sage
1/4 teaspoon ground sage
1 teaspoon dried thyme leaves
1/4 teaspoon poultry seasoning
1/2 teaspoon fresh ground black pepper

Directions

1
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
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
NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
4
Tip for freezing for Thanksgiving/Christmas:.
5
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 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!

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Featured Reviews for This Recipe

From: Chef #393251

On Jan 1, 2010

I made stuffing balls with this. I made it the night before and stuck it in the freezer right before cooking. They came out wonderfully. I've never done home made stuffing and I was shocked how easy this was. I did use the 1/2 stock adaptation and took out celery (allergic) but bumped up the onions a tad. I also didn't have dried sage, so added an extra pinch of rubbed. I got tons of compliments!

0 people found this review helpful

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From: Wonder TwinZ

On Nov 27, 2009

AWESOME! Made this recipe for Thanksgiving this year. We had boneless turkey breast, so there was no cavity to stuff. We made the "stuffing balls" version and they were a huge hit. As per a different review, we added 1 cup chicken broth, and consistency was great for forming balls. However, this ELIMINATES the need for salt! Instead of 2 tsps, maybe use 1/2 tsp. You'll thank us! Delicious recipe.

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From: pixieglenn

On Nov 27, 2006

The flavor was sooo soo good! Since we didn't stuff this in the bird I added about a cup of broth. I am very glad I did otherwise I think it would have been pretty dry. Thank you!

13 people found this review helpful

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From: Sackville

On Oct 10, 2005

Great stuffing recipe! I wanted something very simple and this did the trick. The amount was more than enough our 6kg bird — I had enough to make 6 stuffing balls for baking on their own as well as filling the turkey. By the way, 9 cups of stuffing worked out to nearly 1 loaf of bread. I think we had about 5 slices left over.

9 people found this review helpful

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