Mrs. Martin's Famous Stuffing
Updated: Oct 21, 2020
This classic stuffing recipe is a favorite of the Martin family! It incorporates your traditional flavors of onion, celery, sage, and thyme with Martin’s Soft Cubed Potatobred Stuffing.
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
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
Melt Butter/Margarine in large skillet. Sauté Onions and Celery (or Leeks, as used here) until clear and tender, not brown.
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.
If desired, add chicken stock in small amounts and combine until stuffing is preferred consistency.
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