Holiday Stuffing Recipes

Holiday Stuffing Recipes
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The following recipes can be used for to stuff any poultry you may be serving for the holidays, or you can bake them for 30-45 minutes in a casserole dish. I would be sure to add a little extra moisture to each one if you do this since it won't have the moisture of the poultry. Be sure to cover the casserole dish too.

~Herbed Bread Stuffing~


1/2 cup chopped celery with leaves

1/4 cup finely chopped onion

1/3 cup margarine or butter

3 cups soft bread cubes (about 5 slices)

1 tsp. fresh sage leaves (1/2 tsp. dried)

1/4 tsp. salt

1 tsp. fresh thyme (1/4 tsp. dried)

1/8 tsp. pepper

Cook Celery and onion in margerine or butter in skillet, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish.

Oyster Dressing


1 1/2 cups each chopped onions and celery

2 tablespoons chopped parsley

1 cup butter

2 tablespoons poultry seasoning

1 tsp. salt

3/4 tsp. pepper

16 cups day old bread cubes, light toasted in skillet

1 quart shucked oysters, drained (reserve liquid)

In large heavy skillet saute onion, celery and parsley in butter until tender but not brown. Add seasonings. Stir over low heat for 2 minutes. Place bread cubes in large bowl; stir in sauteed vegetables. Chop oysters coarsely. Toss gently with bread mixture. Add some reserved oyster liquid if dressing seems dry. Makes 16 cups, enough for a 14 to 16 pound turkey.

Almond Apple Stuffing


2 cups chopped Granny Smith apples

1 1/2 cups sliced almonds

3/4 cup chopped onions

3/4 cup chopped celery

4 Tablespoons butter or margarine

1 tsp. cinnamon

1/2 tsp. poultry seasoning

1/4 tsp. salt

6 cups whole wheat bread, cubed

1 cup raisins

1 egg, lightly beaten

1/3 to 1/2 cup apple cider or juice

Saute apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisines; add apple mixture. Stir egg in 1/3 cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens. Makes 10 cups. Recipe can be halved, but still use 1 egg.

A Tropical Stuffing


1 16 ounce loaf bread

1 15 ounce can pineapple chunks in own juice, drained

1 cup chopped celery

1 small onion, diced

1 8 ounce can water chestnuts, drained

1/2 cup slivered almonds, toasted

1/2 cup raisins

1 1/2 tsp. sage

1 tsp. poultry seasoning

1/8 tsp. pepper

1/4 tsp. salt

1 1/2 tsp. cinnamon

1 14 1/2 ounce chicken broth

Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a 10 pound bird just before baking. Makes 2 quarts.

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About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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