-
-
My review
Grandma Ruth's Stuffing
Ilene F.
"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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 263 calsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
- 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.
Footnotes
- Note
- The stuffing should taste somewhat over-seasoned as some flavor is lost during the cooking process.
- Note
Nutrition Facts
Per Serving: 263 calories; 4.8 g fat; 44.8 g carbohydrates; 10.3 g protein; 48 mg cholesterol; 1006 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 77104 Ratings
-
-
-
-
-
Most helpful positive review
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 t...
Most helpful critical review
12/11/2001
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.
Most helpful
Most positive
Least positive
Newest
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 t...
1/4/2002
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 t...
12/6/2005
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 ...
2/20/2001
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 ...
7/11/2007
This is an amazing recipe. I make it every year. Sometimes I double up on the liquids- and sometimes I'll add driend cranberries.
11/26/2001
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 ...
12/11/2001
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.
11/6/2002
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!