All Recipes

Mrs. Martin’s Famous Stuffing

35 Mins


6-8 tbsp. Butter/Margarine, melted

1 pkg. (12 oz.) Martin’s Famous Potatobred Soft Stuffing Cubes

1 1/4 cups finely chopped Onions

1 1/4 cups finely chopped Celery

1 tsp. Salt

1/2 tsp. Pepper

1/2 tsp. dry OR 1 ½ tsp. fresh Sage

1/2 tsp. dry OR 1 ½ tsp. fresh Thyme

Optional Ingredients:

1/2 cup cooked, diced Carrots

1 small can sliced Mushroom pieces w/ liquid

1 1/4 tsp. finely chopped Leeks (whites and light greens only) instead of Onions or Celery

Chicken Stock, as desired

Serves: 8-12


Step 1

Melt Butter/Margarine in large skillet. Sauté Onions and Celery (or Leeks, as used here) until clear and tender, not brown.

Step 2

Add Soft Stuffing Cubes and the remaining ingredients. Over medium heat, continue stirring lightly and pressing into the skillet until well-blended and slightly toasted.

Step 3

If desired, add chicken stock in small amounts and combine until stuffing is preferred consistency.

Step 4

Stuff poultry, if desired*

*Tips for stuffing poultry:

— Prepare stuffing and stuff poultry just before roasting
— Set oven temperature no lower than 325°F
— Allow ¾ cup prepared stuffing per pound of poultry
— Allow room in cavity for the stuffing to expand
— Poultry is done when meat thermometer inserted in thigh reaches 180°F and center of stuffing reaches 165°F
— Allow poultry to stand 20 min. before removing stuffing and carving

**This recipe can also be found on the back of your package of Martin’s Famous Potatobred Stuffing