Stuffing is such a personal choice and defines so many Thanksgiving tables. I find tradition dictates this holiday side dish more than any other, as everyone likes the way their Mom makes it. My Mom always made a classic stuffing that was simple. That’s the way I like it – with plenty of gravy! It will always be on my table, but I am up for adding a second version too – it’s a feast right?
The recipe featured here represents the classic approach, but if you want to try something new this year, these are my picks for going rogue:
Paula Deen’s Southern Cornbread Stuffing
Michael Chiarello’s Panettone Stuffing
Epicurious Italian Sausage and Bread Stuffing
Classic Herb Stuffing Recipe from McCormick Spice Pictured Above
Makes 18 (3/4-cup) servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
- 1 cup (2 sticks) butter
- 2 cups chopped celery
- 1 cup chopped onion
- 2 teaspoons McCormick® Thyme Leaves
- 1 1/2 teaspoons McCormick® Poultry Seasoning
- 1 teaspoon seasoned salt
- 1/2 teaspoon McCormick® Black Pepper, Ground
- 12 cups dry unseasoned bread cubes
- 4 cups chicken broth
Directions:
1. Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13×9-inch baking dish.
3. Bake 35 minutes or until heated through and lightly browned.
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Delicious!!!