Classic Turkey Stuffing


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Always make at least double the stuffing you need for the turkey and cook the extra stuffing in a casserole dish. For an extra taste delight, sprinkle some of the turkey juice or canned broth over the stuffing.

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Serving Size / Yield

4 C. stuffing


  • 1/4 C. butter
  • 2 garlic cloves, minced
  • 1 C. fresh mushrooms, chopped
  • 1 large onion, finely chopped
  • 1 C. celery, finely chopped
  • 1/4 C. bacon bits
  • 4 C. multigrain bread, dried
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika
  • 2 Tbs. poultry seasoning
  • 1/4 tsp. dried oregano
  • 2 Tbs. dried parsley
  • 1 1/4 C. chicken broth

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Brown garlic in butter. Add mushrooms and sauté. Add the rest of the vegetables and cook until they begin to soften. Cut bread into 1/2 cubes. Stir bacon bits into mixture, then lower heat to medium and add bread cubes and seasonings. Continue cooking for approximately 5 more minutes stirring continuously. Add hot vegetable stock and mix well. Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down. (The secret to a good turkey stuffing is in the slow cooking and the frequent stirring). 3 - 4 C. of stuffing

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