Stuffing

Name: Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 5 to 6 loaves bread; 1 stalk celery, diced; 2 onions, diced; 2 1/2 lb. (10 sticks) melted butter; 3 Tbsp. parsley flakes; 2 Tbsp. oregano; 1 Tbsp. garlic salt; 2 Tbsp. minced onion; 1 Tbsp. celery salt; 3 Tbsp. poultry seasoning; 1 to 2 c. warm water

Eats Now Editorial Team · General

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Stuffing – a delicious recipe with loaves bread, celery, onions, butter, parsley flakes, oregano. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

5 to 6 loaves bread
1 stalk celery, diced
2 onions, diced
2 1/2 lb. (10 sticks) melted butter
3 Tbsp. parsley flakes
2 Tbsp. oregano
1 Tbsp. garlic salt
2 Tbsp. minced onion
1 Tbsp. celery salt
3 Tbsp. poultry seasoning
1 to 2 c. warm water

1
In a large bowl, tear bread into small pieces.
2
Add onions and celery; mix well.
3
In a medium saucepan, melt butter.
4
Add remaining ingredients except water.
5
Add butter mixture to bread; mix well.
6
If too dry, add 1 to 2 cups water.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 to 6 loaves bread, 1 stalk celery, diced, 2 onions, diced, 2 1/2 lb. (10 sticks) melted butter, and more.

Yes, Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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