Photo: Jennifer Davick; Styling: Linda Hirst
Prep Time
15 Mins
Cook Time
25 Mins
Bake Time
55 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 350°. Slice bread into 1/2-inch slices; cut into 1/2-inch cubes. Spread on a baking sheet, and bake 15 minutes or until lightly toasted.

Step 2

Melt butter in a large skillet over medium-high heat. Add onions and celery; cook, stirring occasionally, 10 minutes or until tender. Add sherry and next 5 ingredients. Cook 5 minutes or until sherry is almost evaporated. Transfer mixture to a large bowl.

Step 3

Stir in parsley and next 3 ingredients, tossing until well-blended. Transfer mixture to a lightly greased 13- x 9-inch baking dish. Cover baking dish with aluminum foil. (May be covered and refrigerated overnight. Let come to room temperature before baking.)

Step 4

Bake stuffing 40 minutes. Uncover, and bake 15 minutes or until golden brown. Garnish, if desired.

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