14
Submitted by Cathy17
"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."
photo by Cathy17 
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
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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 1 tablespoon fresh sage
- 1 tablespoon dried rosemary or 1 tablespoon fresh rosemary
- 1⁄2 cup unsalted butter
- 2 cups chicken broth
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directions
- If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
- If you're using stuffing mix, you can skip this step.
- 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.
- Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.
- Freezes extremely well.
- Stuff in the turkey or bake at 350 for about 30 minutes.
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Reviews
-
First attempt making my own stuffing and it was perfect! My husband was worried because this is such an important dish for Thanksgiving but everything came out perfect! I only used two onions because they were large and almost 2 bags of bread crumbs...yummy!!
YummyNina
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I made this for Thanksgiving and thought it was very good. Will definately make again. Thank you for sharing!
Sky Valley Cook
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Just got back from my schools pot luck and the dish was empty:)Really simple but very good. Used fresh sage and rosemary.
Kitchen drama queen
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Made this for our Thanksgiving dinner at my DD's house. Everyone gave it 5 stars. Thanks for a great stuffing.
Maryland Jim
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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!!
Husker Fan
see 9 more reviews
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Tweaks
-
I made this with Pepperidge Farm stuffing mix, and I used 41/2 tablespoons of onion flakes instead of onions, and 4 cups of chicken broth instead of two - two was not enough for 2 packages of stuffing mix. Everyone at our Thanksgiving dinner thought it was good, but I thought there was a little too much of one of the spices (not sure which one). It was a little strong. I guess for my first attempt at stuffing, it was pretty good.
Chef Marley
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Turkey was on the menu twice over the holidays with just enough leftovers for the turkey soup. When it came to this dressing they were looking for more! This is so similar to one of my favorites but unlike you I do not have it on paper! I used cubed white bread instead of the seasoned stuffing mix. We too are fond of sage and I was very generous in the measurement. I made this the night before, but am looking to giving the freezing a go. Thank you Cathy!
Gerry
RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
- 11 Followers
- 54 Recipes
- 19 Tweaks
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>8760580"
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