Basic Yankee Bread Stuffing

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This is my mother-in-law's recipe for traditional bread stuffing that's made with pork sausage and seasonings to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

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Prep Time:
10 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 30 mins
Servings:
12

Ingredients

  • 1 pound ground pork sausage

  • 1 tablespoon butter

  • 6 stalks chopped celery

  • 2 onions, chopped

  • 2 (1 pound) loaves day-old white bread, torn into small pieces

  • 1 ½ teaspoons sage seasoning mixture

  • salt and pepper to taste

  • 2 eggs, lightly beaten

  • 1 cup chicken broth

Directions

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

  2. Place pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.

  3. Melt butter in a large saucepan over medium heat. Place celery and onions in saucepan; slowly cook and stir until tender.

  4. Mix together sausage, celery, onions, bread, sage, salt, and pepper in a large bowl; add eggs and enough chicken broth to make stuffing mixture moist but not mushy.

  5. Press stuffing into the prepared baking dish. Bake in the preheated oven for 1 hour, or until top is brown and crisp.

Nutrition Facts (per serving)

330 Calories
13g Fat
41g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 330
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 21%
Cholesterol 56mg 19%
Sodium 985mg 43%
Total Carbohydrate 41g 15%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 12g
Vitamin C 3mg 13%
Calcium 141mg 11%
Iron 3mg 19%
Potassium 260mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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