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Stuffing for Christmas or Thanksgiving

5.0(14)

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.

by Cathy17·published 2003-12-21

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Grains

Servings

8 serving(s)

Total time

1h 5m

prep 35 min

Calories / serving

955 kcal

Ingredients (8)

serves

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!)bread
3 medium onions, choppedonion
3 celery ribs, thinly sliced crosswisecelery
1 tablespoon dried thymethyme
1 tablespoon dried sage or 1 tablespoon fresh sagesage
1 tablespoon dried rosemary or 1 tablespoon fresh rosemaryrosemary
1/2 cup unsalted butterbutter
2 cups chicken brothchicken-broth

Instructions (6 steps)

01If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
02If you're using stuffing mix, you can skip this step.
03Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.

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Rich recipe — supports nutrition-aware planning.