• 1 small onion
  • 1 stalk celery
  • 2 cloves garlic
  • ¼ cup butter
  • 1 tablespoon olive oil
  • 3 cups finely chopped bread
  • 20 saltine crackers, crumbled
  • cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • ¼ cup dried cranberries
  • 1 egg, beaten
  • ¼ cup plum jam
  • 1 teaspoon fresh black pepper, to taste


Sauté the onion, celery and garlic in the butter and olive oil until transparent to make a mirepoix. Place all dry ingredients in a large bowl, add the mirepoix, add all remaining ingredients, and knead by hand to form a large ball.

Thyme, cranberries and plum jam are optional. If you omit the jam, you will need an additional 1/4 cup of butter to hold the stuffing together.

Makes enough stuffing for one medium chicken. This recipe can be halved to stuff two cornish hens, or tripled to stuff a 12-pound turkey.

Basic, Holiday, Stuffings, Thanksgiving, Vegetarian
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