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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup butter or margarine

  • 2

    large celery stalks, chopped

  • 1

    medium onion, chopped (½ cup)

  • 9

    cups soft bread cubes (15 slices)

  • teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme leaves

  • 1

    teaspoon salt

  • ½

    teaspoon ground sage

  • ¼

    teaspoon pepper


1 Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat. 2 Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated. 3 Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.


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