Category: Side Dishes

  Date Posted: 9/27/2009

  Author: Dana Bennett

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This recipe makes enough for a 12 pound turkey

Makes 9 cups of stuffing

Allow ¾ cup of stuffing for each pound of ready-to-cook chicken or turkey.
Allow 1 cup of stuffing for to 1-½  pound Cornish hen.
Allow ¼ to ½ cup of stuffing for each over-sized pork rib chop
Allow ½ cup of stuffing for each pound of dressed fish (Oh, yes - FISH!)

¾ cup finely chopped Onion
1 ½ cups chopped Celery (with leaves)
1 cup Butter (or Margarine)
9 cups soft Bread Cubes (the fresher the bread, the better)
2  tsp. Salt
1 ½  tsp. dried Sage Leaves (substitute 1 tsp. of ground Sage)
1 tsp. dries Thyme Leaves (optional)
½ tsp. ground Pepper (the fresher, the better)

1. Cook and stir the onion and celery in butter in a 10 or 12 inch open skillet, until the onion is tender.

2. Stir in about 1/3, (3 cups worth), of the soft bread cubes, then turn this mixture into a large, deep bowl.

3. Add the remaining ingredients, and toss gently but thoroughly.

4. Stuff the turkey, chicken, pork chop, etc. just before cooking.

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» Baked Corn
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» Candied Yams
» Herbed Corn
» Cheese Spaghetti
» Dana’s Bread Stuffing
» Tomato Junk (Scalloped Tomatoes)
» Double Stuffed Potatoes
» Party Potatoes (or Funeral Potatoes)
» Roasted Parmesan Potatoes
» Sage Dressing
» Twice-Baked Potatoes