Celery Stuffing

4.6
(144)

A great recipe for stuffing a turkey. It is very moist! A pinch of marjoram can be added to this dish in addition to or in place of thyme. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!

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Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
32
Yield:
16 cups

Ingredients

  • ½ cup butter

  • ½ cup minced onion

  • 2 cups diced celery, with leaves

  • 3 cups chicken broth

  • 4 quarts bread cubes

  • 3 eggs, beaten

  • 1 tablespoon salt

  • 1 teaspoon ground black pepper

  • ¼ teaspoon sage

  • 1 pinch dried thyme

  • 1 pinch dried marjoram

Directions

  1. Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.

  2. Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.

Note

To bake dressing out of the turkey, place in a buttered baking dish, and bake at 350 degrees F (175 degrees C) for 45 minutes or until the top is lightly browned. More broth may be needed for this method to keep it from drying out.

Note

Nutrition Facts (per serving)

96 Calories
4g Fat
12g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 96
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 26mg 9%
Sodium 493mg 21%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 3g
Vitamin C 1mg 3%
Calcium 42mg 3%
Iron 1mg 6%
Potassium 54mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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