Traditional Herb Stuffing

SERVES: 6

COOK TIME: 45 Min

The holidays are all about tradition, and Traditional Herb Stuffing goes perfectly with your holiday bird. What an easy go-along for entertaining though it'll seem like we fussed!

What You'll Need

1/4 cup (1/2 stick) butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cup chicken broth
4 cups cubed herb-seasoned stuffing

What to Do

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with cooking spray.
In a large saucepan, melt butter over medium-high heat. Add onions and celery, and cook 6 to 8 minutes, or until tender. Add broth and stuffing cubes, and mix gently until well combined.
Spoon stuffing into prepared casserole dish. Cover and bake 20 minutes. Uncover and bake for an additional 15 minutes, or until heated through.

Notes

If you're looking for more great holiday side dishes like this one, check out our FREE eCookbook, Thanksgiving Side Dishes: 35 Family-Favorite Recipes for Thanksgiving Sides.
Or if you'd like to try out some more recipes for stuffing, check out our Holiday Sausage Stuffing and Mama's Old-Fashioned Stuffing.

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AUDIOMIND

Nov 19, 2014

What exactly makes this traditional?

eecw32 6585368

Nov 19, 2014

I also add browned sausage and mushrooms along with rubbed sage, and poultry seasoning, stuff the bird and roast as usual, the left over stuffing put in baking dish and bake. So good.

olivercl 4997883

Nov 27, 2013

You can't go wrong with this one, love it.......

tomcoll1 4869878

Apr 29, 2013

This is same way that my mom did it, and the way I learned. Tip let cool overnight in the fridge, then clean and prepare your turkey or chicken and place in the cavity, roast as usual. Don't over stuff, as it will split the bird. Place the rest in a baking dish and finish in the oven.

Pythonia

Nov 02, 2012

Needed about a tbs of rubbed sage, but otherwise great. Second time I used plain bread I dried in the oven, so I added 2 tbs rubbed sage, 1 tbs thyme, 1 tsp garlic powder and 1 tsp black pepper. Yum! Just the way we like it with pork, fish and chicken. Haven't tried it with turkey yet, but I bet it would be good. Great basic recipe to build on.