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Stuffing recipes like this traditional old-fashioned sage stuffing are favorites as Thanksgiving recipes, but welcome any time you need a savory side dish.
Stir together all ingredients in bowl. Use to stuff 12 to 14 pound turkey.
*Substitute herb seasoned bread stuffing mix. Omit salt and pepper.
Dietary Fiber: <1g
I have made this stuffing for my family for over 40 years. Some minor variations: cook onions and celery in butter first. The aroma of that alone sets the tone for the whole holiday. I start cooking at 6am and everyone is up to enjoy the smells emanating from the kitchen. I use dried bread (Not a seasoned store-bought mix), and at least 4 eggs or more depending on the recipe size. Sage and poultry seasoning. Boiling the turkey wings and any other removed parts for broth, supplemented with store bought again depending on recipe size. Mix in a giant mixing bowl until the moisture consistency you like. Less than half will fit inside a 14 or 15 pound bird, so cook two. save enough stuffing to fill a 9 inch pie plate for the "Stuffing quality samplers" to enjoy while the bird(s) cook.
I have made this for the last two years and everytime someone asks me for the recipe. Needless to say there are no leftovers. I have added the poultry seasoning with dries cranberries in one version and sausage in a second version. They are both delicious! With the base recipe, even without additions, it's a definite winner!
Here you go!
My mother also added two eggs to her stuffing. I think it helps to bind everything together.
add brown and crumbled Jimmy Dean sausage............mmmmmmmmmm good
I added poultry seasoning and a few chopped carrots. Sometimes I substitute 1/4 cup apple juice for a different flavor. Bottom line: this recipe is easy, versatile and a never fail hit.
My family has always asked for this "Traditional" stuffing for the turkey.Last time I made it I added 1/2 cup of dried cranberries and everyone loved the change!
tried this for thanksgiving dinner turned out that everyone liked it over the other stuffings we had
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1966
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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