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It may be as old fashioned as Grandma, but it couldn't be easier to make. This bread stuffing will complete the feast and warm the souls of your dinner guests.
Recipe by BettyCrocker
Prep Time
20min
Total Time
1hr
Servings
18servings (1/2 cup each)
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In 10-inch skillet, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender.
In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it absorbs juices from turkey).
Use to stuff one 14- to 18-pound turkey. After stuffing tukey, place any remaining stuffing in 1- or 2-quart casserole that's been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.
No change.
Day-old soft bread cubes can be substituted for the dry bread cubes. Decrease the broth to about 1/4 cup.
*Percent Daily Values are based on a 2,000 calorie diet.
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