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Dorothy Kimball Texier's Thanksgiving Stuffing Recipe

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This recipe for Dorothy Kimball Texier's Thanksgiving Stuffing is from The Calhoun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 loaves sourdough bread (16 cups, cut into cubes)
1 red onion (or two small white onions)
1 small bunch of celery (approx. 3 stalks)
1/2 cup chopped fresh parsley
2 cubes Earth Balance buttery spread

Seasoning:
1 tsp. each per 4 cups of stuffing
Basil, Sage, and Thyme

You will also need:
large saute pan
chopping knife and board
large wooded spoon for stirring
large mixing bowl
16oz pyrex pourer
measuring spoons
Directions:
Directions:
Slice the bread, cut into cubes, and measure out 15 cups in Pyrex pourer. Put all the bread into the large mixing bowl. Saute celery, onions and parsley with buttery spread in large pan on stove. Don't have them on the heat too long; onions needn't be translucent. While sautéing, add the seasonings, per instructions above. Then spoon the mixture into the bowl with bread cubes. Toss like a salad and serve warm. This is a no-bake stuffing!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20-25 minutes

 

 

 

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