Basic Yankee Bread Stuffing

85 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“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.” - by KRKing911

Ingredients

1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 1/2 teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

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Metric US

Original recipe yields 10 - 15 servings

Directions

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

Nutrition

Amount Per Serving (12 total)

Calories
329 cal
16%

Fat
12.5 g
19%

Carbs
41 g
13%

Based on a 2,000 calorie diet

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Reviews (85)

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wicca

Nov. 14, 2003

"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 cup..." See mores 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

Nov. 14, 2003

"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 p..." See moreoultry 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

Dec. 22, 2003

"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 d..." See moreidn'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."

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