|EVERY FEW MINUTES|
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12 cups slightly dry bread
1/3 cup snipped parsley
1/3 cup finely chopped onion
1 1/2 tsp. salt
1 tsp. ground sage
1 tsp. dried thyme, crushed
1 tsp. dried rosemary, crushed
1 cup of chicken broth
6 tablespoons of butter, melted
Combine bread, parsley, onion, salt, sage,thyme, and rosemary. Add broth and butter; toss lightly to mix. Use to stuff a 12-pound turkey or bake covered, in a 2-quart casserole at 325º until heated through, about one hour.
For over 30 years my family looks forward to this awesome stuffing on Thanksgiving each year. I like to make it once during the summer so we don't have to wait a whole year!
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