Dad's Stuffing

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    sticks of butter (unsalted butter preferred, but not necessary)

  • 3

    medium onions, chopped

  • 1 1/2

    teaspoons marjoram leaves

  • 3/4

    teaspoons each of ground pepper, ground sage and

  • thyme leaves

  • 1

    teaspoon poultry seasoning

  • 12

    cups of day old white bread, pulled apart into 1/2 inch

  • cubes (16 oz. loaf of bread makes 12 cups)

  • 2

    stalks of celery, chopped

  • 1/2

    cup of parsley, chopped (food processor really helps here!!)

  • Salt

Directions

1. Melt one stick (save the other half to use below) of the butter in a wide frying pan over medium heat. Add chopped onions and cook, stirring occasionally, until golden (takes about 12-15 minutes). 2. Melt remaining half stick of butter in microwave, then add this butter and all marjoram, pepper, sage, thyme and poultry seasoning to the onion mixture in (1). Stir together, then remove from heat. 3. In a 5-quart container, combine bread cubes, celery and parsley and toss with two large spoons. Add onion mixture with spices from (2), then toss again with two large spoons, until bread cubes are slightly moistened. Season to taste with salt, careful, not too much. 4. If made ahead, cover and refrigerate for up to a day. Let stand at room temperature for about 20 minutes before stuffing poultry. 5. If cooking stuffing separately, add one-half cup chicken broth to moisten, then bake in a covered dish at 350 degrees for about 30 minutes. (this is what I do, since I make a double recipe, then I mix this with the stuffing coming out of the turkey) 6. Remember not to salt the gravy!!

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