Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 large onion, chopped
- 3 medium celery ribs with leaves, chopped
- 15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
- 1/4 cup chopped fresh parsley
- 3 cups homemade turkey stock or canned reduced-sodium chicken broth \
- 2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
- Salt and freshly milled black pepper
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.
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By hekawi
Valencia, CA
on November 21, 2011
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SO CLOSE TO GRANDMA'S! No butter. She boiled the onions and celery with the neck/giblets in the chicken broth, removed from heat and added 1 or 1 1/2 T. sage. Poured hot over two loaves of bread torn into pieces, then she STOLE 3 or 4 T. turkey drippings from whoever was making the gravy. She poured the whole mess into the roasting pan while the turkey rested -- twenty minutes later, you had the best part of the meal! This is it, Rick! Thank you!
By donny paul
north carolina
on November 12, 2011
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Used less broth and Bell's poultry seasoning. Great Took me back many many years. Use broth to your taste I like mine about 2 cups
By oneil23_13093955
binghamton, 72
on November 25, 2010
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this stuffing is easy fast and tasty it tastes best when you use stuff
Read all 27 reviews