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“This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
  2. Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
  3. Moisten with a little water or broth if you think the bread mixture is too dry.
  4. Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
  5. Stuffing is done when it reaches 165 degrees.

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