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Classic Bread Stuffing

  • Prep 20 min
  • Total 20 min
  • Servings 10

Create delicious, down-home stuffing in 20 minutes! ...MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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).
  • 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).
  • 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).
  • 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).
  • Cook 2 cups sliced mushrooms (about 5 oz) with the celery and onion. 10 servings (1/2 cup each).
  • 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).
  • 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).
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
35mg
12%
Sodium
510mg
21%
Potassium
120mg
3%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
5%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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