Bread and Celery Stuffing

Bread and Celery Stuffing

Carlota Chmielewski 0

"An easy stuffing recipe for a 10 to 12 pound turkey."

Ingredients 2 h {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
  2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
  3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
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Reviews 690

  1. 951 Ratings


I grew up on this but we call it dressing. We do not stuff our turkey, instead this is served on the side. The only thing I do differently is air dry the bread for a few days on cookie sheets - not a few hours (turning several times to make sure both sides dry out completely). The bread is nice and dried out and the dressing does not get soggy. I also double the recipe using two loaves of bread (my family loves the leftovers on top of their turkey sandwiches). Because I double the recipe, I bake this in a roasting pan (and use a little cooking spray on the pan to ease cleanup). When you're making this, add a little broth at a time and stop when it seems right for your taste (if it's too dry then add more, but if it's nice and moist then stop). I have made this with poultry seasoning and I have also made it with sage - they are both very, very good and there is really not a huge difference in taste, so it's just personal preference. I have made several types of dressings and stuffings but always come back to this family favorite.


This is basically the same recipe handed down thru the years in my family but for 1 change. We also use 2 beaten eggs which help keep the stuffing together. And of course ours fits a 19 - 22 lbs turkey. My family looks forward to this stuffing each Thanksgiving as that is the only time I make it and a turkey.

JC Perez

Excellent stuffing! I've made this stuffing for several years, experimenting a little each time. I now add 2 Granny Smith apples - peeled, chopped and sauteed with the onion and celery; 1 cup chopped walnuts; and for a meat variety I fry up 1 pkg. of ground Jimmy Dean Breakfast Sausage with sage, drain fat, then add the sausage to the bread crumbs before adding broth. The vegetables, apples and sausage will moisten the bread somewhat. For beginners, add broth slowly while mixing the stuffing so bread does not become too wet or soggy. I usually use less than 1 can of chicken broth. (You can add any leftover broth to your gravy.) Family and friends devour this stuffing! Grandkids love it! UPDATE Nov.2008: I now include 1 small 6 oz. bag of craisins with the above ingredients. Delicious.