Community Pick
Bread Stuffing
"I have used this recipe for over 30 years now (as did my mother)--and everyone loves it! An absolute requirement at our Thanksgiving Holiday table. Recipe makes enough for a 12-pound turkey, and is easily doubled. I have included the optional technique for making stuffing balls. Enjoy! Adapted from Betty Crocker. Note: see tip for freezing."
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
9 cups stuffing
- Serves:
- 10
ingredients
- 3⁄4 cup finely chopped onion
- 1 1⁄2 cups chopped celery (with leaves)
- 1⁄2 cup chopped fresh parsley
- 1 cup butter
- 9 cups soft bread cubes
- 2 teaspoons salt
- 1 1⁄2 teaspoons dried sage
- 1⁄4 teaspoon ground sage
- 1 teaspoon dried thyme leaves
- 1⁄4 teaspoon poultry seasoning
- 1⁄2 teaspoon fresh ground black pepper
directions
- Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
- STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
- NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
-
Tip for freezing for Thanksgiving/Christmas:
- NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
Questions & Replies
-
Could sausage be added to this recipe and if used as a dressing rather than a stuffing, could the entire dish be cooked ahead, frozen and reheated on the day needed? -
How much water or stock do I put in?
Reviews
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This recipe is sooo good, my family raved and raved how good my dressing was and I have been cooking for over 50 years. It was by far the best recipe I have ever had!!! Thank you so very much for sharing this. -
Great stuffing recipe! I wanted something very simple and this did the trick. The amount was more than enough our 6kg bird -- I had enough to make 6 stuffing balls for baking on their own as well as filling the turkey. By the way, 9 cups of stuffing worked out to nearly 1 loaf of bread. I think we had about 5 slices left over. -
My husband loves this stuffing. Its really great because you can add anything you like to change it for different occasions. It is great with mushrooms (our favorite). I make it often with chicken. Don't let the long list of ingriedients fool you, its very simple, and you will impress your friends and family with homemade stuffing! Thanks for posting! -
I made stuffing balls with this. I made it the night before and stuck it in the freezer right before cooking. They came out wonderfully. I've never done home made stuffing and I was shocked how easy this was. I did use the 1/2 stock adaptation and took out celery (allergic) but bumped up the onions a tad. I also didn't have dried sage, so added an extra pinch of rubbed. I got tons of compliments! -
Absolutly delicious!!! Very "traditional" tasting and like I remembered it as a kid. I was never able to duplicate the taste of my Mom's stuffing and I was so happy to have found this recipe!!! I used fresh bread and wouldn't recommend using dried bread cubes. Although easier to use, the flavor is just not the same. This was very easy to make and smelled wonderful!! My family likes their stuffing on the moist side so I added a splash of organic chicken broth. The addition of the broth made it a tad salty so I would decrease the salt by 1 tsp. the next time. I didn't have dried sage so I just used more ground sage. Otherwise, don't change a thing about this recipe!! I chopped up an apple and cooked it along with the onions and celery. Thanks for sharing your recipe!!! I won't use another again.
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Tweaks
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My husband was raised in a convenience food household, and he's very suspicious of anything that's made from scratch. "Wait...you're putting celery in there? And onions? Won't it taste weird? Why didn't you just use the boxed stuff?"<br/><br/>I made a double batch for Thanksgiving, and when my husband first tasted this, he was shocked. This stuff is absolutely delicious! He even told me that it was "way better than the stuff from a box." which is high praise from him. <br/><br/>I didn't have quite enough butter, so I substituted a little bit of chicken broth for an equal amount of butter. It didn't seem to affect the recipe negatively at all. The butter really makes this recipe, I think. <br/><br/>Thank you for such a delicious recipe!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
