This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.

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  • Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.

  • In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.

  • Loosely pack stuffing inside turkey cavity before roasting.

Note

The stuffing should taste somewhat over-seasoned as some flavor is lost during the cooking process.

Note

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

263 calories; 4.8 g total fat; 48 mg cholesterol; 1006 mg sodium. 44.8 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2004
Made for Thanksgiving and everyone thought it was a wonderful. I don't stuff our bird and just used another can of broth to moisten more as another reviewer suggested. Put in a 9x13 dish. Made the night before and it cooked great in about 45 minutes. Definitely a keeper. Nothing fancy but a classic to please everyone's taste. Read More
(55)

Most helpful critical review

Rating: 3 stars
10/09/2003
When I made this I saw 2 tablespoons of garlic and knew it would be too much. I halved it and it was still too much. Go light on the garlic and it's a very good recipe. Read More
(11)
105 Ratings
  • 5 star values: 66
  • 4 star values: 25
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/27/2004
Made for Thanksgiving and everyone thought it was a wonderful. I don't stuff our bird and just used another can of broth to moisten more as another reviewer suggested. Put in a 9x13 dish. Made the night before and it cooked great in about 45 minutes. Definitely a keeper. Nothing fancy but a classic to please everyone's taste. Read More
(55)
Rating: 5 stars
11/27/2004
Made for Thanksgiving and everyone thought it was a wonderful. I don't stuff our bird and just used another can of broth to moisten more as another reviewer suggested. Put in a 9x13 dish. Made the night before and it cooked great in about 45 minutes. Definitely a keeper. Nothing fancy but a classic to please everyone's taste. Read More
(55)
Rating: 5 stars
12/24/2003
This was my first time cooking a homemade stuffing as well as my first turkey. To make things simple I prepared the stuffing the night before Christmas. I cut the recipe in half and still used two cans of chicken broth. I like my stuffing moist. I also added some bulk sausage with sage. My friends and relatives loved it. Some said it was the best stuffing they have ever had. I think the sausage is a must. Read More
(43)
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Rating: 4 stars
12/06/2005
I made this for Thanksgiving this year it was wonderful! It was my first time making stuffing and this was a complete success. It makes a HUGE amount probably enough to feed 15 people. We only had 8 and it was still towering afterwards. I did omit the mushrooms and used fresh sage. I wasn't sure how long to cook it since we did it outside the bird but I went for about 40 minutes the first 20 with foil and the second 20 without. This worked well and the top was crispy but not burnt. Yum yum yum!! Read More
(34)
Rating: 5 stars
12/24/2003
My entire dinner party wanted the recipe-- it was easy to prepare using my Cusinart food processor. I would recommend a bit more sage and definately add the bulk sausage- Grandma Ruth knew what she was doing:) Read More
(16)
Rating: 5 stars
07/11/2007
This is an amazing recipe. I make it every year. Sometimes I double up on the liquids- and sometimes I'll add driend cranberries. Read More
(13)
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Rating: 5 stars
12/23/2003
This was a wonderful traditional stuffing recipe! I prepared it for Thanksgiving and it was a hit! I did use about 1/2 the garlic the recipe called for and still thought that was plenty but to each their own. This recipe is a keeper! Read More
(12)
Rating: 3 stars
10/09/2003
When I made this I saw 2 tablespoons of garlic and knew it would be too much. I halved it and it was still too much. Go light on the garlic and it's a very good recipe. Read More
(11)
Rating: 5 stars
10/30/2003
I finally decided to make homemade stuffing this holiday for the first time. I chose this one and it was fabulous! Everyone loved it! They even said it was better than my mother-in-law's! Read More
(9)
Rating: 5 stars
10/09/2003
Absolutely wonderful stuffing! I finaaly found a stuffing that I will eat. The flavor is delicious and the texture is great. Definately a family favorite! I wouldn't change a thing! Read More
(9)