Bread Stuffing

Name: Bread Stuffing
Ingredients: 3/4 cup finely chopped onion; 1 1/2 cups chopped celery with leaves; 1/2 cup fresh parsley chopped; 1 cup butter-margarine; 9 cups bread soft, cubes; 2 teaspoons salt; 1 1/2 teaspoons dried sage; 1/4 teaspoon ground sage; 1 teaspoon dried thyme leaves; 1/4 teaspoon poultry seasoning; 1/2 teaspoon ground black pepper fresh

11 ingredients

5 steps

Ingredients

3/4 cup finely chopped onion
1 1/2 cups chopped celery with leaves
1/2 cup fresh parsley chopped
1 cup butter-margarine
9 cups bread soft, cubes
2 teaspoons salt
1 1/2 teaspoons dried sage
1/4 teaspoon ground sage
1 teaspoon dried thyme leaves
1/4 teaspoon poultry seasoning
1/2 teaspoon ground black pepper fresh

Directions

1

Cook and stir onion and celery in butter in 10 to 12 inch skillet so long as onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients, toss. Stuff turkey just before roasting. 9 cups stuffing.
2

STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls, place in greased baking dish. Cover and cook in 325 dgr F oven 30 mins. Uncover and cook 15 mins longer. 10 Stuffing Balls.
3

NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
4

Tip for freezing for Thanksgiving/Christmas
5

NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F so long as golden brown on top (about 30 mins covered, and uncover and bake for 15 mins more). Don't overbake!