Traditional Herb Stuffing

Oftentimes, Grandma would place the stuffing in a separate pan instead of inside the turkey to reduce the cooking time for the bird, because the oven heat circulates more freely when the turkey cavity is not full. When Grandma decided to stuff a turkey, she did it just before roasting to avoid growth of harmful bacteria.

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    pieces (8 ounces) whole- wheat, rye or white bread (or combination)

  • 1

    medium onion

  • 2

    celery stalks

  • 2

    carrots, peeled

  • 1

    tablespoon butter

  • 1

    cup canned chicken broth

  • 1

    tablespoon chopped fresh thyme or 1 teaspoon dried thyme

  • 1

    tablespoon chopped fresh sage or 1 teaspoon dried sage

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon black pepper

Directions

1.Preheat oven to 350°F. Cut bread into 1/2-inch cubes. Place bread cubes on baking sheet; bake until dry, about 10 minutes.2.Chop onion; set aside. Thinly slice celery and carrots; set aside. 3.Melt butter in large saucepan over medium heat. Add onion, celery and carrots; cover and cook until vegetables are tender, about 10 minutes. 4.Add broth, thyme, sage, paprika and pepper; bring to a simmer. Stir in bread cubes; mix well. Remove saucepan from heat; set aside. 5.Coat a 1 1/2-quart baking dish with nonstick cooking spray. Spoon stuffing into dish. Cover and bake until heated through, 25 to 30 minutes. 6.Variation: For a lower-fat version of this stuffing, substitute margarine for the butter and use reduced-sodium fat-free chicken broth.

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