This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
1 day
total:
1 day
Servings:
24
Yield:
12 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Allow the toasted bread to sit approximately 24 hours, until hard.

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  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.

  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.

  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.

  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts

101 calories; protein 3g; carbohydrates 16.7g; fat 2.4g; cholesterol 18mg; sodium 228.4mg. Full Nutrition
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Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/21/2007
I gave this four stars only because I made changes. I took advice of others and added 1 tsp. thyme, 1 tsp. more sage, 2c. more broth which I used to baste during baking and used 1/2 croutons 1/2 bread. I also added a can of mushrooms and let it sit in the fridge overnight. It came out so moist and so good people kept going back for more. One person told me it was the best stuffing he had ever had! That meant a lot because he thinks stuffing is the best thing on earth! Thanks so much for a wonderful recipe!! Read More
(577)

Most helpful critical review

Rating: 1 stars
02/07/2011
this definitely didn't turn out as i expected. Read More
(12)
139 Ratings
  • 5 star values: 82
  • 4 star values: 30
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 3
Rating: 4 stars
03/21/2007
I gave this four stars only because I made changes. I took advice of others and added 1 tsp. thyme, 1 tsp. more sage, 2c. more broth which I used to baste during baking and used 1/2 croutons 1/2 bread. I also added a can of mushrooms and let it sit in the fridge overnight. It came out so moist and so good people kept going back for more. One person told me it was the best stuffing he had ever had! That meant a lot because he thinks stuffing is the best thing on earth! Thanks so much for a wonderful recipe!! Read More
(577)
Rating: 5 stars
11/23/2007
This was a return to "yesteryear". A recipe that my Mom used to make. However, to indulge my wife's Mother's recipe I made couple of addtions in ingredients as well as sequence steps: Within the celery volume I added cellery leaves. I added 1/2 cup of minced parsley. I shortened the drying time by first toasting all the bread to a light brown color...and then placing the slices in a large casserole dish in the microwave on a medium setting for 5 minutes. Then repeating it as needed until the bread was rigid when the microwave power was interrupted by opening the door and checking. That saved the 24hr drying time and brought it down into about 20 minutes. I did not use a rolling pin to crush the bread into total crumbs, but crushed it by hand until there were crumbs and pieces in the bowl. Pieces were never larger than the average thumbnail and there were a lot of crumbs. After placing the crushed bread in a bowl, add the dry ingredient-spices and thoroughly mix them together before adding the eggs and chicken broth. Then mix the eggs and chicken broth together before adding to the crumb-spice mixture. Then add the results of the sauted onion-celery mix without draining it. Add more water if needed at this point so the resultant stuffing is moist and clumps together, but is not a mushy mess. Four family traditions loved it!! Read More
(340)
Rating: 5 stars
12/17/2002
Absolutely incredible!!!!!!! My mam-maw used to make this and unfortunately she never wrote down the recipe. My mother have tried to duplicate it with no luck! I was determined to find this recipe for Thanksgiving this year, and here it is. I will say that I changed it a little: I used about a tablespoon of sage, and I did half and half fresh bread and the herbed Pepperidge Farm bread crumbs. Mam-maw used to use cornbread as well, but I was too busy to make any--next time I might add that as well. Again, thank you so much!!!!!! Read More
(160)
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Rating: 4 stars
10/09/2003
This is a good starter recipe for homemade stuffing - the hardest part is prepping. The end result is good but lacking substantial flavor. We added 1 cup more chicken broth and upped the dose of sage. (The called-for liquid amount is already too low so more chicken broth makes the bread more moist and flavorful.) It's hard to give up Stove Top but making your own is worth the effort! Read More
(50)
Rating: 5 stars
10/09/2003
It was a wonderful stuffing recipe! We loved it. It was so easy and so tasty we cooked it in a turkey and it turned out perfect. Read More
(50)
Rating: 5 stars
12/18/2004
I loved this recipe and so did my family. I should have made a double batch because they scraped the pan. The only thing I did differently was to baste this dressing a couple of times with a turkey baster full of juice from the turkey I had roasted earlier in the day. Read More
(38)
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Rating: 5 stars
11/18/2010
I was invited to my bf's sisters house for thanksgiving last year and was asked to bring the stuffing I used this recipe and followed it to the T...and I don't know about you guys but when the grandmother stands up and says this is delicious stuffing I don't know what other compliment can be better. Mind you she made her own stuffing too...and she actually like mine better. Thanks for the recipe this year they are all coming to our place for thanksgiving.;) Read More
(36)
Rating: 5 stars
11/21/2014
This is exactly like my mother in law's recipe except that she didn't include celery and garlic and did add giblets chopped up. I just wanted to chime in about dry stuffing reviews. When she taught me to make this there was no measure on the broth. Her instructions were to add the broth in cup by cup and when I could take two hands grab some stuffing and form a softball size ball that held together that was enough liquid. I have used the same "measurement" for 30 years and everyone loves it. Always moist. Enjoy! Read More
(25)
Rating: 5 stars
12/25/2002
This rcipe is great! It reminds me of my grandmothers stuffing Thank You! Denicew Read More
(20)
Rating: 1 stars
02/07/2011
this definitely didn't turn out as i expected. Read More
(12)
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