Four Onion Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


1/4 cup; butter or margarine

1/4 cups; chopped white onion

1/4 cup; chopped red onion

2 green onions, white part and 1" green part, thinly sliced

2 medium leeks, white part only, finely chopped

1 clove garlic, minced

1/4 cup; chopped celery

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1 cup; chopped pecans, toasted

2 tablespoons; chopped fresh parsley

1 1/2 cups; chicken broth


  • Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
  • Place the butter or margarine in a large skillet, and melt over low-medium heat. Add the white and red onions, green onions, leeks, and garlic, and sauté for 5 minutes, or until golden. Add the celery and cook for 5 additional minutes, or until the celery is tender.
  • Combine the onion mixture, stuffing mix, pecans, and parsley in a large bowl, mixing well. Stir in just enough chicken broth to moisten, mixing lightly.
  • Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
  • If a crisp top is desired, uncover the dish and bake for 10 additional minutes.