Classic Herb Stuffing

Who doesn't love stuffing?

Courtesy of McCormick

Thanksgiving just isn't complete without this traditional stuffing recipe. This savory dish features poultry seasoning and thyme for a holiday tradition that's sure not to disappoint, and complements roasted turkey perfectly.

Recipe courtesy of McCormick

Ingredients

  • 1 Cup (2 sticks) butter
  • 2 Cups chopped celery
  • 1 Cup chopped onion
  • 2 Teaspoons McCormick® Thyme Leaves
  • 1 and 1/2 teaspoons McCormick® Poultry Seasoning
  • 1 Teaspoon Lawry's® Seasoned Salt
  • 1/2 Teaspoon McCormick® Ground Pepper Black
  • 12 Cups dry unseasoned bread cubes
  • 4 Cups chicken broth

  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


  • •½ cup Coco Treasure Organics Extra Virgin Coconut Oil
  • •½ cup butter (1 stick)
  • •1 cup chopped celery
  • •1 cup chopped carrot
  • •1 cup chopped yellow onion
  • •1 cup finely chopped kale
  • •2 teaspoons poultry seasoning
  • •1 teaspoon dried thyme leaves
  • •1 teaspoon dried powdered sage
  • •1 teaspoon minced dried rosemary
  • •2 teaspoons fine sea salt
  • •½ teaspoon black pepper
  • •12 cups unseasoned bread cubes
  • •4 cups chicken broth

Place the coconut oil, butter and vegetables into a large sauce pan with 2 cups of chicken broth. Add water if needed to cover vegetables. Bring to a boil then turn heat to low. Simmer for 10 minutes or until vegetables begin to soften. Remove the pan from heat and allow to cool.

Pour bread cubes into a large bowl and toss with seasonings. Add the vegetable mixture and stir well so bread can absorb the liquid evenly. Add remaining chicken broth ½ cup at a time until dressing is moist but not soaked. Taste and adjust seasonings if needed. If unsure of the right consistency, err on the side of being too dry. Reserve any remaining broth, you can always add more liquid as the dressing cooks.*

Grease a 13×9 baking dish with coconut oil. Spoon the mixture into the pan. Bake for 35 minutes in a preheated 375-degree oven until it’s heated throughout and begins to get slightly brown and crisp on the top.

If you prefer to cook your dressing inside the turkey—true “stuffing”—be sure to follow the food safety guidelines offered by the USDA to avoid any food-related illnesses.

*About twenty minutes into the cooking time take a small sample from the outer edge of the dish (the center will stay more moist than the edges). If the dressing seems too dry, drizzle more chicken broth over the top and continue cooking as directed.


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