Traditional Stuffing

Ingredients

* For reduced sodium, use unsalted butter and reduced sodium chicken broth or water.

For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup.

Oven Casserole Directions

  • Preheat oven to 350°F. Spray a 9" x 13" casserole dish (3qt) with non-stick spray.
  • In a large sauce pan (5qt), melt butter on medium heat, sauté vegetables until translucent. Remove from heat.
  • Add stuffing mix and stir in chicken broth or water gradually. For a richer stuffing, add a well beaten egg and mix thoroughly.
  • Pour stuffing into greased casserole dish, cover with foil and bake for 40 minutes. Uncover last 15 minutes for crisper top.

Top-of-Stove Directions

  • In a large sauce pan (5qt), melt butter on medium heat, sauté vegetables until translucent.
  • Stir in chicken broth or water and bring to a boil. Cover and reduce heat. Simmer for 3 minutes.
  • Remove from heat, add stuffing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve.

Slow Cooker Directions

  • Spray slow cooker (5qt) with non-stick spray.
  • Melt butter and set aside.
  • In the slow cooker, whisk celery, onions, chicken broth or water and eggs. Then gradually whisk in melted butter.
  • Add stuffing mix and toss until little liquid is left on the bottom of the slow cooker.
  • Place lid and turn onto HIGH setting. Cook on high for 1 hour 25 minutes.
  • Turn off. Carefully remove the lid, toss the stuffing and cover again. Let sit 5 minutes before serving.

In-the-Bird Directions

  • In a large sauce pan (5qt), melt butter on medium heat, sauté vegetables until translucent.
  • Stir in chicken broth or water and bring to a boil.
  • Remove from heat, add stuffing mix and blend lightly.
  • Do not stuff turkey until just before roasting.
  • Stuff lightly in neck and body cavities allowing for expansion.
  • Close openings and roast turkey as usual.