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Recipe Summary

prep:
30 mins
bake:
45 mins at 325° (baked outside turkey)
Yield:
10 cups
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Ingredients

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Directions

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  • Heat oven to 325°F. In large skillet, melt butter over medium-high heat. Add onion and celery and cook 5 to 6 minutes, stirring occasionally. Add carrots and cook 1 minute more. Transfer to a bowl.

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  • Add stuffing mix, corn muffins, parsley, thyme, and sage to vegetables; toss to combine. Set aside 1/2 cup broth. Mix in remaining broth. If baking inside turkey, you'll need 5 to 7 cups stuffing.

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  • To bake separately, moisten stuffing with reserved broth and transfer to a greased, shallow baking pan. Dot with butter. Cover and bake 30 to 35 minutes. Uncover and bake 10 to 15 minutes more.

Sausage and Prune Variation:

Omit butter. In a skillet, cook 3/4 pound herbed bulk sausage. Remove from skillet and drain on paper towels. Cook vegetables in sausage drippings. Add sausage and 3/4 cup chopped prunes when combining stuffing ingredients.

Nutrition Facts

116 calories; total fat 4g; polyunsaturated fat 2g; carbohydrates 18g; protein 3g.
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Reviews

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