Rating: 4.59 stars
34 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.

  • Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.

  • Bake in the preheated oven until golden and hot, about 1 hour.

Nutrition Facts

160 calories; protein 1.8g; carbohydrates 11.2g; fat 12.2g; cholesterol 30.5mg; sodium 515.9mg. Full Nutrition
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Reviews (32)

Most helpful positive review

Rating: 5 stars
10/16/2015
I made this recipe for my family and I didn't change anything. It was very good better than the box stuffing. I will make this again Read More
(13)

Most helpful critical review

Rating: 1 stars
11/18/2015
Made this for dinner tonight and it did not turn out for me. Sorry. Read More
(2)
34 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/16/2015
I made this recipe for my family and I didn't change anything. It was very good better than the box stuffing. I will make this again Read More
(13)
Rating: 5 stars
10/11/2019
This is a easy and delicious stuffing recipe, that's very close to the one my mom has used for decades, and her mother before her. I cut this one in half, and added a beaten egg (from her recipe) and actually used the spices instead of poultry seasoning - marjoram, nutmeg, pepper along with the thyme and sage listed. My bread was homemade low sodium white bread. It came out delightful! Read More
(7)
Rating: 5 stars
12/25/2016
I put it in the bird and skip the poultry seasoning. Awesome, my mom did it this way forever! I never do stuffing outside the bird. Read More
(7)
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Rating: 5 stars
11/22/2018
Added 2 cups chicken broth. And baked for 90 minutes. So good,! Read More
(5)
Rating: 1 stars
11/18/2015
Made this for dinner tonight and it did not turn out for me. Sorry. Read More
(2)
Rating: 5 stars
05/12/2020
The family loved it! I made it, and baked it (covered with foil) with pork chops on the top. Read More
(1)
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Rating: 4 stars
11/28/2021
Made it, but made a few changes as was initially too dry. Added about 1 1/2-2 cups broth to the butter/ celery/ onion mixture. Didn’t have sage at the time so increased poultry seasoning ( added 1 more tsp to replace sage amount). Turned out moist and yummy. Read More
(1)
Rating: 4 stars
11/27/2020
I couldn’t leave it alone. I doubled the recipe added 5 eggs , 1/2 cup of turkey drippings , and 2/3 cup chicken broth. I also added a small bag of crasins. Read More
(1)
Rating: 5 stars
11/26/2020
This is almost identical to the one I've used for years in my old Betty Crocker cookbook. I use the cheapest sandwich loaf of bread I can find. One loaf is about 9 cups of bread crumbs. I toast the bread, break them into croutons, and if I have time, let them sit out to dry out. When I make this to go with turkey, I boil the neck and add that broth to this stuffing. The broth moistens the dry bread crumbs and really soaks in that poultry flavor. Read More
(1)