• 3 large onions
  • 6 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1/2 cup butter or margarine
  • 4-1/2 cups chicken broth
  • 1/2 cup minced fresh parsley
  • 1 TBS rubbed sage
  • 1-1/2 tsp poultry seasoning
  • 1-1/2 tsp salt
  • 3/4 tsp pepper
  • 1-1/2 pounds day-old French bread, cubed (27 CUPS)


In a large skillet, saute' onions, celery, and garlic in butter until tender. Transfer to a large bowl; add broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. Spoon intoa greased 13-in. x 9-in. x 2-in. baking dish (dish will be full). Bake, uncovered, at 350 degrees for 30-35 minutes or until lightly browned and heated through. Yield: about 12 cups.

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Submitted 6/13/05.
Source: Taste of Home magazine
Submitted By: t c
Thanksgiving Stuffing