Rating: 3 stars
125 Ratings
  • 5 star values: 20
  • 4 star values: 37
  • 3 star values: 31
  • 2 star values: 21
  • 1 star values: 16
  • 125 Ratings
Kate Merker

Gallery

Credit: Marcus Nilsson

Recipe Summary test

hands-on:
25 mins
total:
1 hr
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat. Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter. Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes. Add the parsley and dill.

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  • Heat oven to 375° F. Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms (if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish or the cavity of the turkey (see Tip below).

  • Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking. If you prefer a crusty stuffing, bake uncovered. (You can cover and refrigerate the uncooked stuffing for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.)

Nutrition Facts

300 calories; calories from fat 21%; fat 7g; saturated fat 1g; sodium 1071mg; carbohydrates 50g; fiber 3g; sugars 5g; protein 9g.
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