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Classic Holiday Stuffing

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 minutes
Cook Time 30 minutes
Servings 6

INGREDIENTS

  • 5 cups soft bread crumbs - (I use my mini food processor to chop it quickly)
  • 1/2 cup finely diced celery
  • 1/3 cup chopped onions
  • 1/4 cup butter - (dairy or dairy-free)
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 tsp dried parsley flakes
  • 1 tsp marjoram
  • 1/4 tsp poultry seasoning
  • 1/2 tsp thyme
  • 1/4 cup 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.
Tried this recipe?Mention @wifeonaboat or tag #wifeonaboat on Instagram!