 | | Directions |
- Preheat oven to 350ºF.
- Melt butter in a heavy skillet. Add onions, celery, seasonings and 1/2 cup of fresh parsley. Cook over medium heat 5-6 minutes, or until vegetables are soft.
- In a large bowl, mix onion and celery mixture, stuffing and broth. Stir in remaining parsley.
- Oil a 2 quart baking dish and fill with the stuffing mixture. Bake 25 minutes covered.
- Remove cover and bake an additional 20 minutes. This stuffing recipe can also be used to fill a 12 to 14 pound turkey.
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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 2 quart baking dish
Servings: 10
|  | | Ingredients | | - | | 1/2 cup butter |
| - | | 1 1/2 cups onion, chopped fine |
| - | | 1 1/2 cups celery, chopped fine |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon thyme, dried |
| - | | 1 teaspoon rosemary, dried |
| - | | 1/2 teaspoon ground sage |
| - | | 1/2 teaspoon marjoram, dried |
| - | | 1 teaspoon black pepper, coarsley ground |
| - | | 3/4 cup fresh parsley, divided |
| - | | 14 ounces cubed bread stuffing, seasoned (approximately 8 cups) |
| - | | 1 cup chicken broth |
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