This stuffing is great on its own, or choose the add-in combination that best suits your meal.
Recipe courtesy of Sunny Anderson
Show: The Kitchen
1 hr 20 min
20 min
8 to 10 minutes
1 hr 20 min
20 min
8 to 10 minutes


Combo #1:
Combo #2:
Combo #3:
Combo #4:


Watch how to make this recipe.

Preheat the oven to 350 degrees F.

In a large bowl, mix the stuffing mix with the parsley and set aside.

In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully.

Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more.

More from:

The Kitchen


Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Simple Broccoli Stir-fry

Recipe courtesy of Food Network Kitchen

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking