INGREDIENTS
1/4
cup butter or margarine
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, chopped (1 cup)
8
cups dry bread cubes (about 11 slices bread)
2
tablespoons finely chopped fresh parsley, if desired
2
tablespoons poultry seasoning or dried sage leaves
About 1/2 cup Progresso® chicken broth (from 32-oz carton) or water
DIRECTIONS
1
In 10-inch skillet, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender.
2
In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it absorbs juices from turkey).
3
Use to stuff one 14- to 18-pound turkey. After stuffing tukey, place any remaining stuffing in 1- or 2-quart casserole that's been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.
High Altitude (3500-6500 ft)
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