A gourmet and savory dressing with a bit of Dijon-style mustard. Makes enough for a 12-15 pound turkey.

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Recipe Summary

Servings:
24
Yield:
12 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

224 calories; protein 4.8g; carbohydrates 23.9g; fat 12.4g; cholesterol 20.7mg; sodium 457.4mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
12/17/2003
This was the best stuffing ever! I will never mess around with the store-bought stuff again! Read More
(11)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2003
This was the best stuffing ever! I will never mess around with the store-bought stuff again! Read More
(11)
Rating: 5 stars
12/03/2004
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! Read More
(8)
Rating: 4 stars
07/11/2007
I was not so sure about this stuffing the dijion have a nice twist to the flavor of a regular stuffing. Read More
(5)
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Rating: 5 stars
12/25/2007
This was great lots of texture and flavour. Thank you for a great recipe Read More
(4)
Rating: 5 stars
07/05/2011
Yum! Very distinct dijon flavor so you'd better really like it. This would pair well with a muted chicken dish. Read More
(3)
Rating: 5 stars
11/23/2007
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! Read More
(3)
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Rating: 5 stars
11/04/2010
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 personal taste. Also since I dislike celery I substituted with leeks tasted great. Read More
(2)
Rating: 5 stars
11/10/2020
11.10.20 Scaled this down to 6 servings for a test run. Although you’ll taste different layers of flavor, the Dijon definitely is the star. What a really nice side dish and oh-so-easy if you use Pepperidge Farm dried bread cubes. I can think of so many entrees I serve with noodles or rice, and this will be a nice variation. The timing was spot on, and the stuffing was plenty moist and tender. Have had this saved for quite a while, and I’m so glad I finally got around to making it. Read More
Rating: 5 stars
02/22/2018
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. Read More
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