Debb's Turkey Stuffing
"As my husband and I are fussy eaters, I had to combine a couple of stuffing recipes and use my imagination to come up with this one. After one bite, my husband said "I hope you remember how you made this!" So, I guess it's a keeper."
photo by Orringuy
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 12 cups bread, cut in cubes
- 1 teaspoon pepper
- 3 teaspoons sage
- 2⁄3 cup celery, chopped finely
- 1⁄2 cup onion, chopped finely
- 1⁄2 cup margarine
- 1 1⁄2 cups boiling water
- 2 packets of oxo chicken bouillon
directions
- In large bowl, combine bread, pepper and sage.
- Set aside.
- Fry celery and onion in margarine until transparent, about 10 minutes.
- Pour over bread.
- Mix well.
- Slowly stir Oxo into boiling water.
- Add prepared bouillon gradually to bread until moist through.
- Put stuffing in greased 13 X 9 glass pan.
- Bake at 350° F for about one hour.
- Stir often to pull the crusty stuffing off the bottom and create more crustiness.
- If you prefer soft stuffing, don't stir at all.
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Reviews
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These ingredients are a great combo for stuffing. But I add chopped apples and use liquid broth. The apples make for GREAT tasting flavor, try it! -
I am getting ready for Christmas Dinner and all my recipes are coming from this site. Your turkey stuffing is awesome and so simple to make!!! I did scale it down, so that I could try it with chicken, before making the family guinea pigs, once again. My husband and I both loved it. The only change I made was to use vegetable oil, instead of margarine for cooking the onions and celery. When I scaled the recipe for 2 people, I used an oven proof 2 cup soup bowl, which would be deeper than the suggested dish for the full recipe. It took 40 minutes to cook, to the crispness that we like, and still held some moisture. Thanks Debb, for your wonderful contribution to our family's Christmas. Serve with all the trimmings, including my recipe for Spicy Cranberries. Sincerely, Chef roslan -
For something different we had turkey over Easter and tried your stuffing and it turned out perfect. Very Yummy. Thanks -
I really liked this recipe, but I had to doctor it up a bit...I used butter instead of margerine & I sauted mushrooms with the onions & celery!
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wow!! this stuffing is fabulous!!(without the onions of course lol) i love it and the only reason i omitted the onions is allergy reasons but the sage sure puts some extra zing into it!!!!!
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Tweaks
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I really liked this recipe, but I had to doctor it up a bit...I used butter instead of margerine & I sauted mushrooms with the onions & celery!
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The stuffing came out too dry when baked in a casserole dish, but was perfect when stuffed in the turkey. The only changes I made were: I used butter instead of margarin and I used canned chicken broth.
RECIPE SUBMITTED BY
Debbb
Canada
I am a 38 year old married woman. I have been cooking and baking since I was 10 years old. I long ago mastered the art of making something taste good & I am now working hard at perfecting the presentation aspect of food. I took a cake decorating course nearly 3 years ago which gave me lots of great ideas.
