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Paul’s Thanksgiving Stuffing
Paul’s Thanksgiving Stuffing is an easy Thanksgiving stuffing with lots of different savory and sweet flavors.
Ingredients
- 1 1/4 cups (2 1/2 sticks) butter, some will be used to butter the casserole dish
- 1 14-ounce bag seasoned bread cubes
- 1 cup onions chopped
- 1 cup celery chopped
- 1 cup carrots, shredded
- 1 cup flat leaf parsley, chopped
- 10-ounce package mushrooms, sliced
- 1 Gala apple peeled, cored and diced (or any hard baking apple)
- 1 cup walnuts, roughly chopped
- 1 cup fresh or frozen cranberries
- 1 cup raisins
- Cooked giblets (optional*See note below)
- 1/2 teaspoon dry oregano
- 1/2 teaspoon dry thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 14.5-ounce can chicken broth
- 1/2 cup water
Instructions
- Preheat oven to 350 degrees F
- Butter a large casserole dish and set aside.
- In a very large bowl, place bread cubes.
- In a sauté pan, melt butter over medium high heat and add onions, celery, carrots and parsley, Sauté for 4-5 minutes until onions are translucent.
- Add mushrooms and cook for 4-5 more minutes until tender.
- Pour this mixture over the bread cubes and toss.
- Place all remaining ingredients over bread cubes and toss.
- Pour into prepared baking dish and cover with parchment and foil.
- Bake covered for 40 minutes. Remove parchment and foil and bake uncovered for 20 more minutes.
- Remove to serving bowl and serve.
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Notes
Bake this stuffing in a casserole dish or pan for the hour leading up to your turkey dinner, and feel free to add some of the turkey pan drippings to moisten it as it bakes.
*If you add the giblets to this recipe, cook the giblets separately in some water and then chop and add to this stuffing. Just be sure you bring the giblets to a boil, discard the water then fill again and bring back to a boil. Cook until tender and chop
Find it online: https://www.afamilyfeast.com/pauls-thanksgiving-stuffing/
