Baked Stuffing

Great food is like great sex.  The more you have the more you want. 
~Gael Greene

This recipe is awesome. It was originally a slow cooker recipe, but I did it as a baked stuffing last Thanksgiving and it was awesome. And I’m not really a stuffing fan.


– 1 cup butter
– 2 cups chopped onion
– 2 cups chopped celery
– 1/4 cup fresh chopped parsley
– 12oz sliced mushroom
– 12 cups dried bread cubes (I used sourdough, rye and a honey wheat mixed together)
– 1 tsp poultry seasoning
– 1 1/2 tsp dried sage
– 1 tsp thyme
– 1 tsp dried marjoram
– 1 1/2 tsp salt
– 1/2 tsp ground black pepper
– 4 1/2 cups chicken broth
– 2 eggs, beaten

  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in broth and mix in eggs. Transfer to a 9×13 inch baking dish or other large casserole dish.
  3. Bake uncovered for 45 minutes to 1 hour at 350 degrees.


2 thoughts on “Baked Stuffing

  1. Pingback: MilSpouse (First) Friday Fill-In #76 « Wife of a Sailor

  2. Pingback: Meal Planning | Wife of a Sailor

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