Bread Stuffing


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¾ cup butter or margarine 2 large celery stalks, chopped 1 medium onion, chopped (½ cup) 9 cups soft bread cubes (15 slices) 1½ teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme leaves 1 teaspoon salt ½ teaspoon ground sage ¼ teaspoon pepper

Nutritional information

No nutrition information available


Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat. Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated. Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer