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“Family favorite for 40 + years!”
3hrs 20mins

Ingredients Nutrition


  1. Cut up french bread loaves into 1" cubes. You will have approximately 18 cups.
  2. Layer cubes on a large cookie sheet in 325 degree oven. Bake/toast for approx 20 minutes or until the bread is toasted but not as dry and hard as croutons that you get at the store.
  3. Melt 1 cube of butter in large sauté pan. Add diced onion, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp sage. Cook on medium heat until onion is translucent.
  4. Remove bread cubes from oven and let cool 10 minutes.
  5. Place cooled bread cubes into a large bowl and add onion and butter mixture. Mix well.
  6. In a small bowl, combine turkey broth and rest of the seasonings. Pour over the top of the bread cubes and mix well. Bread should be spongy but not soaked.
  7. Place bread cubes into a crockpot. Add 1/2 cube of sliced butter slices on top. Cook on low for 3 hours.
  8. **NOTE** when making stuffing for Thanksgiving. Turkey broth is made by placing the neck and gizzards from the turkey in a large sauce pan, just covered with water and simmered for 45 minutes. Skim the top of any fat. If any broth is left after using 1 1/2 cups for stuffing, it can be used and added to the drippings when making gravy.
  9. **NOTE** dried sage leaves are used, NOT ground sage which would produce too strong of a sage flavor. Home grown & dried sage is the best.

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