Stuffing of Champions

8 Reviews

Prep: 15 min
Ready In: 15 min

“This is a great stuffing recipe that is very easy and fun for the whole family. My mom used to include my sisters and I in the breaking of the bread. It has become a great family tradition. Stuffing not used in the bird may be cooked with the gizzards. For variety, mix in a pound of sausage or raisins when cooking the onions and celery.” - by MEG1014

Ingredients

1 1/2 (1 pound) loaves white bread
2 tablespoons butter
1 bunch celery, diced
2 onions, chopped
1 (1 ounce) package sage seasoning mixture

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Metric US

Original recipe yields 6 cups

Directions

Allow the bread to become stale overnight. Break stale bread into pieces and place in a large bowl.
Melt the butter in a medium saucepan over medium-low heat. Slowly cook and stir the celery and onions until the onions are soft. Transfer to the bowl with bread and mix by hand until well blended.
Sprinkle the mixture with sage seasoning and use to stuff the bird.

Nutrition

Amount Per Serving (12 total)

Calories
191 cal
10%

Fat
4.1 g
6%

Carbs
33.2 g
11%

Based on a 2,000 calorie diet

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Reviews (8)

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hbaske

Nov. 5, 2003

"This is the exact stuffing we have used my whole life ( I am 25). It will be the stuffing that will be used every Thanksgiving till the day I die. You may want to add a little poultry seasoning but ..." See morethe sage is fine on its own. I know it looks too easy to be good. But trust me, it is awesome. Much better than stove top. BTW fun for the kids. Mom use to have me tear up loaves and loaves of bread for this and put into brown grociery bags. If you want to give the kids something to do this would be it. No knives needed. Oh and recently I discovered Herb Ox chicken boullion which is awesome used as chicken broth."

Aunt Nettie

Nov. 27, 2009

"My Nan's recipe that I make every year is very similar to this but I also use some of the juice from the Turkey and poultry seasoning. What really makes this something special though is using FRESH pa..." See morersley. If you cut up a few sprigs and add it to your saute mix it gives it that little something extra!! I don't stuff my bird but I do bake the stuffing for a while in the oven."