Classic Bread Stuffing

Classic Bread Stuffing

Create delicious, down-home stuffing in 20 minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

10

servings

3/4
cup butter or margarine
2
large stalks celery (with leaves), chopped (1 1/2 cups)
1
large onion, chopped (1 cup)
9
cups soft bread cubes (about 15 slices bread)
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/2
teaspoon ground sage
1/4
teaspoon pepper
  1. In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
  2. In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 10- to 12-pound turkey.
Makes 10 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Lighter Classic Bread Stuffing:
For 6 grams of fat and 135 calories per serving, decrease butter to 1/4 cup. In Dutch oven, heat butter and 1/2 cup chicken broth to boiling over medium-high heat. Cook celery and onion in broth mixture. Continue as directed in step 2. 10 servings (1/2 cup each).
Apple-Raisin Stuffing:
Increase salt to 1 1/2 teaspoons. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients. 15 servings (1/2 cup each).
Chestnut Stuffing:
Add 1 to 1 1/2 cups roasted chestnuts, shelled and chopped, to stuffing. To roast chestnuts, cut X-shaped slit on one side of shell. Place on ungreased cookie sheet. Bake at 400°F for 15 to 20 minutes, stirring occasionally. Cool slightly; remove shells. 12 servings (1/2 cup each).
Giblet Stuffing:
Simmer heart, gizzard and neck from turkey in water seasoned with salt and pepper 1 to 2 hours or until tender. Add liver during the last 15 minutes of cooking. Drain giblets. Remove meat from neck; finely chop meat and giblets and add with the remaining ingredients. 12 servings (1/2 cup each).
Mushroom Stuffing:
Cook 2 cups sliced mushrooms (about 5 oz) with the celery and onion. 10 servings (1/2 cup each).
Oyster Stuffing:
Add 2 cans (8 oz each) oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with the remaining ingredients. 12 servings (1/2 cup each).
Sausage Stuffing:
Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients. 12 servings (1/2 cup each).
Success
You can bake the stuffing separately in a 13x9-inch glass baking dish at 325°F for about 45 minutes. Cover with foil for the first 30 minutes.
If you bake the stuffing separately, spoon some of the drippings from the turkey roasting pan over the stuffing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 35mg;
  • Sodium 510mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.