No servings information available
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
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