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Paul’s Thanksgiving Stuffing

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.

Yield: 8-10 servings 1x
Prep: 30 minsCook: 1 hourTotal: 1 hour 30 minutes


  • 1¼ cups ( 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)
  • ½ teaspoon dry oregano
  • ½ teaspoon dry thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 14.5-ounce can chicken broth
  • ½ cup water


  1. Preheat oven to 350 degrees F
  2. Butter a large casserole dish and set aside.
  3. In a very large bowl, place bread cubes.
  4. 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.
  5. Add mushrooms and cook for 4-5 more minutes until tender.
  6. Pour this mixture over the bread cubes and toss.
  7. Place all remaining ingredients over bread cubes and toss.
  8. Pour into prepared baking dish and cover with parchment and foil.
  9. Bake covered for 40 minutes. Remove parchment and foil and bake uncovered for 20 more minutes.
  10. Remove to serving bowl and serve.

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*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