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.
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?Let us know how it was!