If forced to choose, I would skip the mashed potatoes and just eat stuffing at Christmas dinner. And my mom’s Classic Holiday Stuffing is my all-time favourite. Make this a day or two ahead to reduce your work load on the big day.
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 6
INGREDIENTS
5cupssoft bread crumbs - (I use my mini food processor to chop it quickly)
1/2cupfinely diced celery
1/3cupchopped onions
1/4cupbutter - (dairy or dairy-free)
1tspsalt
1/8tsppepper
1tspdried parsley flakes
1tspmarjoram
1/4tsppoultry seasoning
1/2tspthyme
1/4cup broth (chicken or vegetable) - optional
Instructions
Melt butter in pan. Add the onions and celery and cook until onions and celery appear clear in colour.
Mix in bread and spices.
If cooking a whole turkey (or chicken, duck, etc)
Put handful of bread mixture in bird for flavour.Mix the stuffing from the bird into the heated stuffing.
Place the rest in a casserole dish or tin foil packet to be heated in the oven when the turkey is done.
Heat for about 30 minutes 350°F or whatever temperature your oven needs to be for other side dishes).
Mix the stuffing from the bird into the heated stuffing.
If not cooking a whole turkey
Place in casserole dish or tin foil packet to be heated in the oven.
Just before placing in oven, drizzle with chicken broth for moisture and flavour.
Heat for about 30 minutes 350°F or whatever temperature your oven needs to be for other side dishes).
Notes
This Classic Holiday Stuffing was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.