Recipe courtesy of Rick Rodgers

Bread Stuffing 101

  • Level: Easy
  • Yield: 10 cups
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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


  1. 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.
  2. 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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