Recipe courtesy of Rick Rodgers
Save Recipe Print
Yield:
10 cups
Level:
Easy

Ingredients

Directions

In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.

Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Sausage Bread Brunch Sandwich

Recipe courtesy of Jeff Mauro

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Herb Stuffed Tomatoes

Recipe courtesy of Giada De Laurentiis

Southern Dressing

Recipe courtesy of Ree Drummond

Corn Bread Stuffing

Recipe courtesy of Sandra Lee

Variations on Stuffing 101: Giblet Stuffing

Recipe courtesy of Rick Rodgers

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.