Fundoo Times
This traditional bread stuffing for a Thanksgiving turkey is easy to make and tasty to eat.

Bread Stuffing

Thanksgiving Day is one of the six national holidays observed in the United States of America. Celebrated as a festival of harvest, people express their gratitude and appreciation for the good produce that God has granted them for that season. A festival that was initiated by the English colonists, who settled in a part of America, has now become a nationwide holiday. Commemorated with immense splendor and grandeur, Thanksgiving is observed annually on the fourth Thursday of the month of November. Many other countries observe the harvest festival, though at different dates and with different names. Talking about America, the festival boasts of sumptuous and scrumptious delicacies to gorge on throughout the four-day festival. Amongst all, the roasted turkey is the most significant meal, which is filled with different stuffing and put into the oven for roasting. To make your turkey simply awesome and finger-licking, presented here are two different stuffing to use in your roasted turkey recipe.

Traditional Bread Stuffing With Herbs

  • ½ cup (1 stick) Margarine
  • 5 large Celery Stalks (chopped)
  • 1 large Onion (chopped)
  • 1 tsp dried thyme
  • ¾ tsp Salt
  • ½ tsp Pepper
  • ½ tsp dried Sage
  • 1 can (14½ ounces) Chicken Broth
  • 2 loaves (16 ounces each) sliced firm White Bread (lightly toasted and cut into ½-inch cubes)
  • ½ cup loosely packed fresh Parsley Leaves (chopped)
  • Preheat oven to 325 °F.
  • Heat a 12-inch skillet over medium flame and melt margarine.
  • Add celery and onion. Sauté for 15 minutes, or until tender, stirring occasionally.
  • Blend in thyme, salt, pepper, sage, chicken broth, and ½ cup water.
  • Remove the skillet from heat and set aside.
  • Place the bread cubes in a large bowl.
  • Pour over celery mixture and toss to mix well.
  • Transfer the stuffing in a 13x9 inch glass baking dish and cover with foil.
  • Bake for 40 minutes, or until the stuffing is heated well through.
Special Thanksgiving Stuffing

  • 1½ pounds ground Sage Pork Sausage
  • 4 Onions (chopped)
  • 2 stalks Celery (chopped)
  • 6 cups crumbled Cornbread
  • 6 cups cubed soft White Bread
  • 1 cup Chicken Broth
  • 2 Eggs (lightly beaten)
  • 2 tsp Poultry Seasoning
  • 1 tsp Steak Sauce
  • 1 tbsp Salt
  • Arrange the sausage in a skillet on medium heat.
  • Stir with a fork to break the sausage and cook, until it turns brown on all sides.
  • Remove the sausage and set aside. Reserve the meat drippings in the skillet.
  • Combine onions and celery together in the skillet and cook until they turn brown. Drain the remaining drippings and transfer the mixture into a large bowl.
  • Add sausage, cornbread, white bread, chicken broth, and eggs. Toss until well blended.
  • Stir in poultry seasoning, steak sauce, and salt.
  • Just before you put the turkey into the oven for roasting, stuff it with this prepared stuffing.