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Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
Bake 35 minutes or until heated through and lightly browned.
Just like my Mom's!
Tina Arbogast | December 09, 2013
I absolutely love this recipe! I try it every year for Thanksgiving and I get great compliments on it. It's now requested every year.
Lazua2004@yahoo.com | October 14, 2013
I add minced carrot when I cook the onion and celery. Adds color and a slightly sweet taste to the stuffing. Adding minced garlic is good, too!
Lisa | December 17, 2013
This recipe is great! I've been trying to find a way to make gluten free stuffing that tastes great and substituting this bread with my GF bread tastes like regular stuffing! Thank you!!!
Tracy | November 07, 2013
Is there no way to save this recipe for future reference?
Jim | September 07, 2013
Rachel | November 26, 2013
An unsalvageable mess! I'm a competent cook and followed the recipe to the letter, but this turned out to be a soupy mess that resulted in Thanksgiving with no stuffing.
Scott | November 26, 2015
Can't ever receive the direction to any recipe. I've done everything it says to do!
Sue | November 26, 2015