Traditional Thanksgiving Recipes – Bread Stuffing Recipe

This turkey stuffing recipe serves approximately 10 people and will stuff a 12 pound turkey at the most.

Ingredients:

1 loaf French bread or 14 oz. bag of bread croutons

2 cups chopped onion

1 1/2 cups chopped celery, including the leaves

1/2 cup butter

1 egg, beaten

1-2 cups chicken broth, depending upon preference

2 tsp. sage

2 tsp. poultry seasoning

1 tsp. marjoram

1 tsp. salt, or to taste

1 tsp. pepper, or to taste

1/2 tsp. thyme

optional – 1 or 2 tart apples such as Granny Smith, peeled and chopped

If using French bread, tear into pieces. Toast the bread in the oven at 200 degrees Fahrenheit until firm, about 20 or 30 minutes. If using croutons, you can skip this step.

Melt butter over medium heat on the stove in a large skillet. Add the onions, celery, and optional apples. Cook until onions become soft. If not using apples, the onions and celery can be mixed in with the rest of the ingredients without cooking them first. This saves a step and some time. The onions and celery will be more crunchy, which I actually like.

Put the toasted French bread pieces in a large mixing bowl. Add the celery and onion mixture. Then add all of the seasonings. Mix well.

Next, slowly pour in the chicken broth about 1/3 cup at a time so that the mixture doesn’t become too soggy. Mix with a fork. Don’t get the stuffing too wet. Add the egg and mix well.

This Thanksgiving turkey stuffing recipe can be made ahead and put in the refrigerator for the next day before cooking or stuffing. This recipe can be used in the turkey or baked by itself at 350 degrees Fahrenheit for approximately 40 minutes. To cook this bread stuffing recipe in a slow cooker, gently transfer it to a greased slow cooker. Then cook for 1 hour on high, then turn down to low for 2-3 hours. Check it about once an hour. Stir and add more broth, if needed.