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–+ servings
Johnson Stuffing with cubed bread, celery, onions, and parsley.

Johnson Stuffing

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 373 kcal

Ingredients
  

  • 1 loaf of good white bread I prefer Pepperidge Farm, but I cannot get it here
  • 2 onions diced
  • 3 stalk sliced celery
  • 1 stick of butter to start, you might need to add more later
  • 2-3 Tablespoons poultry seasoning
  • lots of salt and pepper
  • 1/2 cup chopped fresh flat leaf parsley

Instructions
 

  • Melt the butter in a large saute pan. Add the chopped onion and celery.
    Diced onions and celery on a white cutting board, ready for cooking or baking ingredients.
  • Add salt, pepper, and poultry seasoning. Cook over medium heat for about 10 minutes. Until the onions and celery are soft.
    Chopped celery, onions, and spices in a black skillet for cooking or seasoning.
  • Cube the bread and set aside.
    Diced bread in a bowl with sautéed celery and onions in a skillet on a kitchen counter.
  • Toss the bread with celery and onions. Toss in the parsley. Check again for seasoning. You will need to add a lot of salt and pepper. If the stuffing is dry, add more melted butter. It is a holiday. Live it up. I like mine on the side, so I put it in a lightly buttered casserole dish and cook in a 350-degree oven for about 30 minutes or until the top is toasty and warmed through. Or course, you can use this to stuff your bird.
    Tossing cubed bread with celery, onions, and parsley for Johnson Stuffing.

Nutrition

Serving: 1gCalories: 373kcalCarbohydrates: 51gProtein: 9gFat: 15gSaturated Fat: 8gSodium: 607mgFiber: 4g
Keyword Johnson Stuffing
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