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“A unique way to make stuffing for any chicken or turkey meal and without stuffing the bird... Crunchy outside texture.. but moist and tasty inside... the vegetables make the difference.”
2hrs 30mins

Ingredients Nutrition

  • 1 12 loaves white bread
  • 13 bunch celery, use just the top third,chopped (including leaves)
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 12 cup margarine
  • 1 teaspoon black pepper
  • 12 teaspoon poultry seasoning
  • 1 12 teaspoons garlic salt (can you tell I like garlic salt??)
  • 1 can cream of mushroom soup, mixed with
  • 34 cup water
  • 3 eggs


  1. Tear bread into small pieces into a large bowl.
  2. Saute' the celery, onion and carrot in a frying pan with margarine until tender.
  3. Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix.
  4. Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
  5. Mix until blended.
  6. Empty mixture into a 2- quart well-greased casserole dish.
  7. Bake in 350 degree oven for about an hour.
  8. Cover lightly with foil and bake for an additional hour at 300 degrees.
  9. Outside will be crunchy, and while the inside is fluffy and moist.

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