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My review
Savory Dijon Stuffing
8 made it |
9 reviews
| 0 photos
692
CHRISTYJ
"A gourmet and savory dressing with a bit of Dijon-style mustard. Makes enough for a 12-15 pound turkey."
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Ingredients
servings 112Original recipe yields 48 servings (6 quarts)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In large saucepan combine butter and mustard. Stir in onions and celery; cook until tender. Add water chestnuts, walnuts, parsley, poultry seasoning and pepper.
- Toss with bread crumbs and drizzle with chicken broth. Place stuffing in two 3 quart casserole dishes and bake for 30 minutes.
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Reviews
Read all reviews 9Most helpful
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2/20/2002
This was the best stuffing ever! I will never mess around with the store-bought stuff again!
12/3/2004
Excellent recipe which we made on Thanksgiving and everyone loved! We made half of the batch with Dijon mustard and the other half with hot German mustard, which was also great!
7/11/2007
I was not so sure about this stuffing the dijion have a nice twist to the flavor of a regular stuffing.
12/25/2007
This was great, lots of texture and flavour. Thank you for a great recipe
7/5/2011
Yum! Very distinct dijon flavor, so you'd better really like it. This would pair well with a muted chicken dish.
11/22/2007
So easy and soooo good. The water chestnuts and walnuts really gave it some great texture. The dijon gives in an intersting spiciness that is just mouthwatering and makes you want more and more!
10/24/2010
Excellent! except next time I would reduce the bread crumbs by 1/2 cup - 1 cup and add at least twice the amount of water chestnuts. I would also increase the walnuts, but of course that's perso...
2/22/2018
Probably the best stuffing we've ever had. We made it with extra cracked pepper and some cayenne since we like spicy stuff. Gonna make it again this week, and probably for Thanksgiving too.
9/22/2013
This was great! My husband normally hates bread stuffing/dressing recipes, but he loved this one. I followed the recipe as written (except used slivered almonds in place of walnuts) and it tur...