Holiday Stuffing

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My mother gave me this recipe to help me grow up and start cooking my own Thanksgiving spread. I have added a couple of minor modifications that are optional but give it just a little more zing.


Mom's original recipe

NOTE: For fresh herbs, use TRIPLE the dry herb measurement.

  • 3 qt. slightly dry bread cubes
  • 1-1/2 tsp ground sage
  • 1-1/2 tsp thyme
  • 1-1/2 tsp rosemary
  • 1-1/2 tsp salt
  • 1/3 cup chopped parsley
  • 1/3 cup finely chopped onion
  • 1/3 cup butter, melted
  • 1 cup chicken broth

My additions and changes

  • 1/4 cup chopped cilantro
  • 1/3 tsp pepper
  • juice from one orange
  • zest from 1/2 orange
  • 1/2 cup celery (additional)
  • 2 cloves garlic, finely chopped


Combine bread, seasonings, parsley, onion, and butter. Add broth and toss lightly to mix.

Preparation Notes

  • Makes 8 cups
  • Or enough for a 10-12 lb turkey.
  • When cooking stuffing inside the turkey, ensure the stuffing reaches an internal temperature of 165 degrees F.