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.