Basic Yankee Bread Stuffing

Basic Yankee Bread Stuffing

87 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
KRKing911
Recipe by  KRKing911

“This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 - 15 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
  4. Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  5. Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
  6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Share It

Reviews (87)

Rate This Recipe
wicca
59

wicca

With a few variations, this has been my family's stuffing recipe for three generations. We use a stick of butter and six onions, slowly sauteeing the celery and onions until very soft. Add eight cups of cubed bread that you've left sit out overnight. Moisten with turkey broth. The stuffing should be a bit on the "mushy" side, but not too much.

CATX
46

CATX

I made a few changes and it ended up just like my Mom used to make...no chicken broth, 2 rolls of sausage (don't drain) and a stick of butter with the celery and only one onion. And lots of sage and poultry seasoning! The actual stuffing out of the bird was terrific. Cutting the bread in small cubes also helps keep if from being too dry.

Bronxcooking
39

Bronxcooking

This was my first year cooking for Thanksgiving and I was very stressed. This receipe was so easy and tasted great. My Mother-in-Law doesn't eat sausage and she loved it (she even took some home). I didn't stuff it in my turkey and it still came out great. I put it in the oven for about one hour at 350. I also added a little more chicken broth half way through cooking. Thank you Kimberly and Mother-in-Law, I will be using this receipe forever.

More Reviews

Similar Recipes

Bread and Celery Stuffing
(663)

Bread and Celery Stuffing

Old Fashioned Stuffing
(74)

Old Fashioned Stuffing

Celery Stuffing
(71)

Celery Stuffing

Really Easy Bread Stuffing
(34)

Really Easy Bread Stuffing

Great Grandma's Bread Stuffing
(27)

Great Grandma's Bread Stuffing

Basic Bread Stuffing
(15)

Basic Bread Stuffing

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 12.5 g
  • 19%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 12.3 g
  • 25%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bread and Celery Stuffing

>

next recipe:

Homemade Bread Stuffing