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Grandma Ruth's Stuffing

Grandma Ruth's Stuffing

  • Prep

    30 m
  • Ready In

    30 m
Ilene F.

Ilene F.

This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1006 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
  2. Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
  3. In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
  4. Loosely pack stuffing inside turkey cavity before roasting.
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Reviews

SALSIEPIE
55

SALSIEPIE

11/27/2004

Made for Thanksgiving and everyone thought it was a wonderful. I don't stuff our bird and just used another can of broth to moisten more as another reviewer suggested. Put in a 9x13 dish. Made the night before and it cooked great in about 45 minutes. Definitely a keeper. Nothing fancy, but a classic to please everyone's taste.

ONESTROKE
43

ONESTROKE

12/23/2003

This was my first time cooking a homemade stuffing as well as my first turkey. To make things simple I prepared the stuffing the night before Christmas. I cut the recipe in half and still used two cans of chicken broth. I like my stuffing moist. I also added some bulk sausage with sage. My friends and relatives loved it. Some said it was the best stuffing they have ever had. I think the sausage is a must.

Jessie
33

Jessie

12/6/2005

I made this for Thanksgiving this year, it was wonderful! It was my first time making stuffing and this was a complete success. It makes a HUGE amount, probably enough to feed 15+ people. We only had 8 and it was still towering afterwards. I did omit the mushrooms and used fresh sage. I wasn't sure how long to cook it since we did it outside the bird, but I went for about 40 minutes, the first 20 with foil and the second 20 without. This worked well and the top was crispy but not burnt. Yum, yum, yum!!

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