Herb Stuffing




1 lg. onion, chopped
1 cup butter or
1 cup celery, finely chopped
2 tsp. granulated chicken bouillon
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1-1/4 cup water
12 cups white bread, cubed
3/4 cup parsley


Sauté onion in butter or margarine until soft in a medium-size frying pan. Stir in celery, chicken broth, poultry seasoning, salt, pepper and water. Heat to boiling.

Pour over bread and parsley in a large bowl; toss lightly until evenly moist. Makes approximately 10 Cups or enough to stuff a 12-pound bird.

Author's Comments

For a 12-Pound Turkey

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