A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).

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  • Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.

  • In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.

  • Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Nutrition Facts

442.6 calories; 14.6 g protein; 71.7 g carbohydrates; 39.7 mg cholesterol; 898.5 mg sodium. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/31/2003
Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also to save time I made the stuffing and refridgerated it overnight before cooking and it turned out fine. Read More
(50)

Most helpful critical review

Rating: 1 stars
03/04/2004
I made this stuffing for thanksgiving 2003 and it was a disaster. 12 cups of bread crumbs is way too much for this recipe. I would suggest using only 6 cups. Read More
(18)
78 Ratings
  • 5 star values: 35
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 8
Rating: 4 stars
12/31/2003
Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also to save time I made the stuffing and refridgerated it overnight before cooking and it turned out fine. Read More
(50)
Rating: 4 stars
12/31/2003
Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also to save time I made the stuffing and refridgerated it overnight before cooking and it turned out fine. Read More
(50)
Rating: 5 stars
11/26/2005
I have made this recipe for the last 3 years and it is always a hit. I've shared the recipe each year with family and friends. I don't measure the bread crumbs but dry 1 loaf of bread cube it and then double the broth and poultry seasoning. I also use less than a cup of onion and celery. One cup of each is a little too much for us. This year we added portabella mushrooms and it was wonderful. I didn't put the apple in but may have to try it the next time. This is a very good recipe and there are never any leftovers. Thanks for sharing your recipe Christine! Read More
(43)
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Rating: 4 stars
12/18/2012
Okay there are a few things you need to know about this recipe. It is a good blueprint for stuffing but 1) DO NOT USE CRUMBS!!! Substitute for cubed bread I used a bag from the grocery store which turned out find. Also 12 cups is too much 10 cups of cubed bread worked very well. 2) USE AT LEAST 3 CUPS CHICKEN BROTH/STOCK. This made it moist and delicious!!! 3) ADD ONE CLOVE GARLIC to the onion/celery saute. And finally 4) USE A VARIETY OF MUSHROOMS this will add to the depth of flavor of the stuffing. I used a gourmet mix and 'baby bellos'. I did a 'rehearsal' of this recipe tonight and it came out absolutely delicious with the changes I listed above. If you have any mushroom lovers in your house this will surely be a winner! Read More
(32)
Rating: 5 stars
11/08/2003
I didn't think anything could rival my mother's stuffing recipe but after making this for Thanksgiving I now know I was wrong! Delicious the whole family loved it!! Read More
(28)
Rating: 1 stars
03/04/2004
I made this stuffing for thanksgiving 2003 and it was a disaster. 12 cups of bread crumbs is way too much for this recipe. I would suggest using only 6 cups. Read More
(18)
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Rating: 4 stars
11/24/2005
Everyone loved the stuffing! It was great. I did change how much broth I added. I almost doubled it so it wouldn't be dry. The stuffing cooked in the casserole dish was just as moist as the stuffing I cooked in the turkey! Read More
(16)
Rating: 4 stars
10/11/2005
This was excellent tasting but far too dry. In the end I found that it needed about 3 times the amount of liquid suggested. Read More
(14)
Rating: 1 stars
12/08/2003
This was the alughing stock of my 2003 Thanksgiving. I might have known that 12 cups of bread crumbs and only 1.5 cups of broth was suspect. Don't waste your money or your ingredients. This wasn't even edible. Read More
(12)
Rating: 4 stars
12/16/2004
I followed the advice of other reviews and doubled the amount of chicken broth and used baby portabella mushrooms. Overall I was pleased with the results. My dad felt it was too oniony however my brother who has never like stuffing really liked this recipe. Read More
(11)