1950s Classic Bread Stuffing
This classic 1950s bread stuffing is a nostalgic side dish, ideal for family meals. It combines butter-sautéed onions with seasoned bread cubes, celery and fresh parsley. The mixture can be used to stuff a large turkey or baked separately as a comforting accompaniment. It serves six people and takes just half an hour to prepare.
Ingredients
- 1 cup butter
- 3/4 cup minced onion
- 10 cups lightly packed bread cubes
- 1/4 cup diced celery
- 1 1/2 teaspoons poultry seasoning
- 1/2 cup minced parsley
- 1/4 teaspoon pepper
Method
- Melt the butter in a deep kettle.
- Stir in the minced onion and cook gently until it becomes glossy.
- While the onion cooks, mix the bread cubes, diced celery, poultry seasoning, minced parsley and pepper in a separate bowl. Ensure the parsley has been soaked and dried thoroughly first.
- Add this dry mixture to the cooked onion in the kettle. Warm it through, stirring frequently with a wooden spoon to prevent it from catching.
- This quantity is sufficient to stuff a 10-12 lb turkey.
- Alternatively, prepare it as a standalone side dish. When serving outside the holiday season, you can moisten it with a little chicken or vegetable bouillon broth.
Nutrition (per serving)
Sodium575300 mg
Recipe details
CategoryKid Friendly
Authorcarrie sheridan
