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Sides & Salads
Lemon-Parsley Stuffing
Bright, herby, and perfectly seasoned.
Lemon peel, fresh parsley, marjoram, and thyme give this classic stuffing a fresh, vibrant flavor. Use it to stuff your turkey or bake it as a stand-alone casserole.
- Category
- Sides & Salads
- Servings
- 14
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 10 cups dry bread cubes (about 14 slices)
- 1 cup finely chopped onion
- 1 cup snipped parsley
- 4 teaspoons finely shredded lemon peel
- 2 teaspoons dried marjoram, crushed
- 1 teaspoon dried thyme, crushed
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic, minced
- 1 cup butter or margarine, melted
- 2 slightly beaten eggs
- ½ cup water
- ¼ cup lemon juice
Instructions
- 1
Combine bread, onion, parsley, lemon peel, marjoram, thyme, salt, pepper, and garlic. Mix well.
- 2
Combine melted butter, eggs, water, and lemon juice; toss with bread mixture.
- 3
Use to stuff a 10- to 12-pound turkey, or spoon into a 2-quart casserole and bake uncovered at 325°F for 30 to 40 minutes.
Recipe shared by Gerry D