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Old Fashioned Stuffing

Old Fashioned Stuffing

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 d 1 h 15 m
LYNN BECKER

LYNN BECKER

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Allow the toasted bread to sit approximately 24 hours, until hard.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  5. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cindy Rae
522

Cindy Rae

3/20/2007

I gave this four stars only because I made changes. I took advice of others and added 1 tsp. thyme, 1 tsp. more sage, 2c. more broth which I used to baste during baking and used 1/2 croutons 1/2 bread. I also added a can of mushrooms and let it sit in the fridge overnight. It came out so moist and so good people kept going back for more. One person told me it was the best stuffing he had ever had! That meant a lot because he thinks stuffing is the best thing on earth! Thanks so much for a wonderful recipe!!

BobL
295

BobL

11/23/2007

This was a return to "yesteryear". A recipe that my Mom used to make. However, to indulge my wife's Mother's recipe I made couple of addtions in ingredients as well as sequence steps: Within the celery volume I added cellery leaves. I added 1/2 cup of minced parsley. I shortened the drying time by first toasting all the bread to a light brown color...and then placing the slices in a large casserole dish in the microwave on a medium setting for 5 minutes. Then repeating it as needed until the bread was rigid when the microwave power was interrupted by opening the door and checking. That saved the 24hr drying time and brought it down into about 20 minutes. I did not use a rolling pin to crush the bread into total crumbs, but crushed it by hand until there were crumbs and pieces in the bowl. Pieces were never larger than the average thumbnail and there were a lot of crumbs. After placing the crushed bread in a bowl, add the dry ingredient-spices and thoroughly mix them together before adding the eggs and chicken broth. Then mix the eggs and chicken broth together before adding to the crumb-spice mixture. Then add the results of the sauted onion-celery mix without draining it. Add more water if needed at this point so the resultant stuffing is moist and clumps together, but is not a mushy mess. Four family traditions loved it!!

melanemac
147

melanemac

12/17/2002

Absolutely incredible!!!!!!! My mam-maw used to make this and unfortunately she never wrote down the recipe. My mother have tried to duplicate it with no luck! I was determined to find this recipe for Thanksgiving this year, and here it is. I will say that I changed it a little: I used about a tablespoon of sage, and I did half and half fresh bread and the herbed Pepperidge Farm bread crumbs. Mam-maw used to use cornbread as well, but I was too busy to make any--next time I might add that as well. Again, thank you so much!!!!!!

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