Turkey Stuffing with Herbs and Dijon Mustard


1/2 c.  unsalted butter

5 large celery stalks

1 large onion

1 tsp. dried thyme

3/4 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried sage

1 can chicken broth

2 loaf sliced firm white bread

1/2 c. loosely packed fresh parsley leaves

2 tbsp Kozlik’s Dijon Classique Mustard


  1. Preheat oven to 325 degrees F. In 12-inch skillet, melt margarine or butter over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
  2. Stir in thyme, salt, pepper, sage, chicken broth, and 1/2 cup water and 2 tablespoons of mustard; remove skillet from heat.
  3. Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.
  4. Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 40 minutes or until heated through.