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Nutrition Facts
Serving Size 1 (131g) Recipe makes 8 servings The following items or measurements are not included below: 10 cups country bread 1 tablespoon dried sage
Calories 134
Calories from Fat 108		(80%)
Amount Per Serving		%DV
	Total Fat 12.0g	18%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 206mg		8%
Potassium 164mg		4%
Total Carbohydrate 5.6g		1%
	Dietary Fiber 1.3g	5%
	Sugars 2.2g
Protein 1.9g		3%
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Thanksgiving

Cathy17

Thanksgiving dinner 2008

Babs7

Stuffing for Christmas or Thanksgiving

Recipe #79337 | 1¼ hours | 35 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Cathy17
Dec 21, 2003

This is similar to my mom's recipe that she has made for years. She never measures and adds everything for our taste preferences. I have never been able to top her stuffing, but this comes very close. I don't measure the herbs. We like the sage flavor, so I tend to add more of that. I taste it until it tastes right to me. Adjust the herbs to whatever your taste preferences are. Your kitchen will smell wonderful as the herbs are cooking with the vegetables! If you like drier stuffing, adjust the amount of chicken broth. We like ours moist, so I use about 2 cans of swanson chicken broth. I always make several days ahead and freeze in ziploc bags with all the air squeezed out so that I'm not so rushed the day of the dinner.

SERVES 8 (change servings and units)

Ingredients

10 cups crusty country bread, 1 inch cubes (1 lb) or 2 packages pepperidge farm seasoned stuffing mix (I use this. Don't use Stovetop stuffing mix!)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 tablespoon dried thyme
1 tablespoon dried sage or fresh sage
1 tablespoon dried rosemary or fresh rosemary
1/2 cup unsalted butter
2 cups chicken broth

Directions

1
If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
2
If you're using stuffing mix, you can skip this step.
3
Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
4
Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.
5
Freezes extremely well.
6
Stuff in the turkey or bake at 350 for about 30 minutes.

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Featured Reviews for This Recipe

From: Husker Fan

On Nov 23, 2009

AWESOME! I made this for our potluck at work, everyone raved about it. When I ate this it brought back found memories! I did add a little more than 2 cups of the broth. I am making this again this week, and as someone else said I am going to add cranberries. Thanks for posting!!

0 people found this review helpful

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From: ashlynn08

On Dec 25, 2008

GREAT GREAT GREAT! I used the pepperidge farm 16 oz bag and followed the recipe exactly except I added dried cranberries and raisins. This is a great stuffing and will be used often. Thanks so much Cathy for posting!

2 people found this review helpful

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From: Manami

On Feb 26, 2007

Cathy, this is the recipe I have been using for about 20 years. My family loves it! The only thing we have done is to sometimes add button mushrooms which we sauté with the onions and celery. Have also added water chestnuts but I like it just the regular "ole" way.I use low-sodium, low-fat organice chicken broth. Thank you for posting such a great and easy recipe, Diane :=)

4 people found this review helpful

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From: winter5

On Nov 25, 2006

I am newly married, and my husband and I decided to host thanksgiving for his entire family this year. This recipe was so easy, for us, who had never made stuffing before. Everyone loved it, even the "picky one," our 14 year old neice, who never seems to like anything. Thanks so much!! I wouldn't change a thing!!

3 people found this review helpful

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