1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2
teaspoons salt
1/2
teaspoon pepper
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Steps
1
In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
2
Stuff turkey just before roasting.
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To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake at 325°F for 30 minutes. Uncover and bake 15 minutes longer.
Vary the flavor of this stuffing by using dried cherries or dried blueberries for the cranberries.
Stuffing is amenable to almost any type of bread. From cornbread to wheat to rye to sourdough, use what you like and what you think will complement the rest of the flavors in the meal.
Stuffing is easy to prep the day before, so it’s just a dump-and-go dish on Thanksgiving day. The only trick is to store chopped bread separately from vegetables and herbs. The bread will become soggy if stored with these other ingredients, so leave it in a zip top plastic bag on your counter, and store the rest of the ingredients in your fridge.
Make your cranberry stuffing recipe extra hearty and flavorful by adding in sausage. A breakfast sausage would be delicious in this recipe, especially one with notes of sage and maple.
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