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Easy Turkey Stuffing

easy turkey stuffing Side
Easy Turkey Stuffing
  • Prep 20 min
  • Total 20 min
  • Servings 18

Want to make great stuffing? Here are the basics for a delicious side you can vary to make your way. MORE+ LESS-

September 25, 2018
Progresso Broth
Make with
Progresso Broth

Ingredients

1/4
cup butter or margarine
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, chopped (1 cup)
2
medium carrots, chopped (1 cup)
8
cups dry bread cubes (about 11 slices bread)
2
tablespoons finely chopped fresh parsley, if desired
2
tablespoons poultry seasoning or dried sage leaves
1
teaspoon salt
1/4
teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton)

Steps

Hide Images
  • 1
    In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
  • 2
    In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
  • 3
    Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

Expert Tips

  • Day-old soft bread cubes can be substituted for the dry bread cubes. Decrease the broth to about 1/4 cup.
  • Poultry seasoning is a blend of herbs and spices such as thyme, sage, marjoram, rosemary, black pepper and nutmeg. Each of these seasonings goes well with poultry; mixed together, the combination provides a subtle, complex flavor the individual seasonings do not have on their own.
  • VARIATIONS: Cornbread Stuffing: Use crumbled baked cornbread for part or all of bread cubes. Decrease poultry seasoning to 1 teaspoon. Cornbread stuffing is also good with the sausage variation. Mushroom Stuffing: Cook 1 cup sliced or chopped fresh or drained canned mushrooms with onion and celery. Oyster Stuffing: Simmer 1/2 to 1 pint (1 to 2 cups) oysters with liquor for about 5 minutes or until oysters are set; drain. Chop oysters; add to stuffing. Sausage Stuffing: In 8-inch skillet, brown 1/2 lb pork sausage; drain, reserving drippings. Add sausage to bread cube mixture. Decrease poultry seasoning to 1 teaspoon and salt to 1/4 teaspoon (sausage is highly seasoned). Drippings can be substituted for part of butter used to cook onion and celery.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
30
% Daily Value
Total Fat
3g
5%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
280mg
12%
Potassium
40mg
1%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 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; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Come the end of November, turkey stuffing makes an appearance on dining room tables across the country. You can count on it to signal the official start of the holiday season, as it plays a supporting role next to the ever-impressive Thanksgiving turkey. For some, turkey is the star of the show. And for others, it’s the stuffing. If you’re a stuffing lover, this recipe makes it easy to indulge whenever the craving strikes. Do you consider yourself a true stuffing aficionado? Feast your eyes on a complete list of Betty’s stuffing and dressing recipes.

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