Bread and Celery Stuffing

662 Reviews 19 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    2 h
Carlota Chmielewski
Recipe by  Carlota Chmielewski

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

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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 (662)

Rate This Recipe
BroncosFan
1071

BroncosFan

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.

SANDIBRANDON
669

SANDIBRANDON

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
513

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 24.7 g
  • 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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