Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Rating:[Total: 617 Average: 3/5]
This is the traditional stuffing that I grew up on. For people throughout the country with New England roots, stuffing made with Bell’s Seasoning is the classic Thanksgiving dish. Bell’s Seasoning, one of the oldest American spice mixes, was created by William G. Bell of Newton, Massachusetts, in 1867. The earthy blend of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper is an old family recipe that remains unchanged to this day.
- 3/4 Cup Minced Onion
- 3/4 Cup Chopped Celery
- 8 Tablespoons Butter
- 16 Slices White Bread (Cubed & Left Overnight On Baking Sheet To Stale)
- 1 1/2 Cups Poultry Broth
- 1 Tablespoon Bell’s Seasoning
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- In small-size sauté pan, add butter over a medium-high heat. Add onions and celery and sauté 8 minutes until softened and golden.
- In large-size bowl place cubed bread. Add sautéed onions and celery. Add broth, Bell’s Seasoning, kosher salt, and pepper. Toss until combined.
- Stuff mixture into turkey and roast turkey according to size.
- Or bake separately in greased baking dish. Sprinkle lightly with additional Bell’s seasoning. Place in preheated 350 degrees oven, uncovered, 45 minutes until heated through and crisp on top. Remove from oven and let cool a bit before serving.
- Serves 8 To 12
- Prep Time: 20 Minutes Cook Time: 45 Minutes (If Cooking Separately) Total Time: 65 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved