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Bread Stuffing - Betty Crocker Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. finely chopped onion
1 1/2 c. chopped celery (with leaves)
1 c. butter or margarine (I always use butter)
9 c. soft bread cubes
2 t. salt
1 1/2 t. dried sage leaves
1 t. dried thyme leaves
1/2 t. pepper
Directions:
Directions:
Cook and stir onion and celery in butter in 10-inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting.

9 c. stuffing
Source: Betty Crocker's Cookbook, New and Revised Edition (copyright 1978)
Personal Notes:
Personal Notes:
Allow 3/4 c. stuffing for each pound of ready-to-cook chicken or turkey. This recipe makes enough for a 12-pound turkey.

NOTES: I do all preparation in my large stockpot, not skillet and bowl. If you want extra stuffing, double recipe. Anything that does not fit in the turkey can be baked in a buttered casserole. I add a bit of chicken broth/bouillon to flavor and moisten.

Thanksgiving 2018 I forgot to add the seasoning (salt, pepper, thyme, sage) before stuffing the turkey. I did season the remaining stuffing that was baked in a casserole. Chris and Gretchen liked the unseasoned stuffing.

 

 

 

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