Grandma Ruth's Stuffing

Grandma Ruth's Stuffing


"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."


30 m {{adjustedServings}} servings 263 cals
Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1006 mg
  • 40%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  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.


  • Note
  • The stuffing should taste somewhat over-seasoned as some flavor is lost during the cooking process.
  • Note
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 101 Ratings


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 t...

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 t...

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 ...