Great Grandma's Bread Stuffing

Really good and easy. I did not stuff as I just cooked a turkey breast so I moistened with chicken broth and baked in a dish.

Was quite impressed with this recipe...so simple and yet so good. Substituted chopped apple for the celery and used fresh sage instead of poultry seasoning. I baked it in a greased dish for about 30 minutes at 350 - no need to add any additional liquids. The second time I made this I baked individual servings of the dressing in a well-greased muffin tin. A fun garnish for a platter of sliced turkey...

ok so this is the stuffing i decided to go for for thanks giving dinner. it was my first time making stuffing and of course stuffing the bird. before i even got to stuff the bird i knew that this was gonna be good. it smelted just the way i remembered it. i've been feeding my family stuffing that comes in a box previously and my husband hated stuffing lol but now he is very pleased and happy with this, thankjs for the simple but delicious recipe. u made me look good :):)

This is how I make my stuffing except I saute celery with onions in butter and poultry seasoning. Then add it to bread and mix. Add turkey or chicken broth for extra flavor. It is so tasty.

This stuffing came out great! I used cubed homemade wheat bread, butter in place of the shortening, and chicken broth in place of the eggs. I stuffed an 8lb. chicken and had an 8x8 pan full of moist, flavorful stuffing.

This was a wonderful recipe with one exception, I thought that 3tsp. of salt was way too much and made it too salty. Next time I make it I will only use half that amount. Otherwise, the flavor was wonderful and the stuffing moist!

I'm giving this a three although my natural inclination is to give it a zero or 1 star because of the shortening. Use olive oil in this and it's four stars.

I thought this recipe was very good. I made it today to practice before Thanksgiving! A little too salty, and I will omit all the paprika next time. I don't like the coloring. I baked as is without any extra liquid for about 45 minutes. The oil from the onions was all it needed. Will definitely make for my Thanksgiving dinner.

Good recipe and easy to make - suggest using one less teaspoon of salt and adding raisins and pecans.

This worked well as a side dish too if moistened with a little chicken broth.

Thank you for your recipe. It was wonderful.

I make stuffing similar to this, but use butter, chicken broth, no baking powder, paprika or eggs. And I cook it in the crock pot instead of the bird. Much easier to cook and serve. It tastes like it was cooked inside the bird.

I make similiar dressing but Iadd sliced apples and crumbled sausage to mine. I also moisten mine with broth. I bake mine in a pan and it has always been good. Dressing is something I always look forward to in the Fall, and we also bake it with cut up turkey for a casserole type dish after Thanksgiving. I hope everyone enjoys this as much as my family does.

May family loved the recipe, I used 1 teaspoon less salt. I really do not care for the taste of salt, the recipe was not harmed by using less salt. Since I cooked chicken pieces I baked the stuffing for 15 minutes at 350.

Perfect, just the way I wanted it. Tasted just like mom's, only she never salted it quiet so much. Didn't use the paprika like many others. But the one thing I insist upon is cooking the celery with the onion. Trust me, its perfect that way.

I'm curious, what's the baking powder for? I've been making stuffing for 40+ years and never heard that before.

I "tested" this recipe prior to Thanksgiving and invited my in-laws over for dinner. They loved it and so did my husband! Guess this is my new Thanksgiving stuffing! I didn't put it in the turkey, just added chicken broth and baked it.

This is very similar to my grandmother's recipe. Except I saute the celery and onion in the butter (shortening) along with some chopped fresh parsley. I season the dry bread cubes with salt, pepper and the poultry seasoning. Then I mix it all together with the beaten eggs and a cup or so of milk.

Very good. I actually stuffed a pair of chickens with this recipe. It was very good. Will make this again for sure.

I did make this as written, and the results were as I predicted. I did not like that the celery isn't sauteed with the onion. The second time I made it, I sauteed the celery with the onions (in butter, not shortening), left out the baking powder, reduced the salt to about 1/2 teaspoon, omitted the paprika and subbed poultry seasoning and added 3/4 cup of chicken broth. NOW it was a five star recipe!

This is just like what my mother use to make. The only difference is we use butter to saute the onions and celery, never shortening. And we stuff the bird, we just like it that way. This is the best.

this is a GREAT basic stuffing. you can use this also a a springboard to other stuffing by adding raisins, chestnuts etc..

This is the recipe that I grew up with except, you forgot the large handful of fresh SAGE leaves, coarsely chopped. There really is NO SUBSTITUTE, there is no such thing as too much FRESH sage. Also, we don't use the eggs; there is usually enough moisture from the bird.

Love the recipe, I also cooked the celery with the onions and substituted light cream for the broth, this balances out the salt came out great

great basis stuffing recipe. I used sage as well as poultry seasoning but that is catering to my family's tastes and I also added some onions.

I'm only giving 2 stars cause it didn't have a good presentation. I almost didn't serve it but after tasting it...had to put it out. I took one reviewers suggestion and added chicken broth (I didn't stuff in a turkey) and cooked at 350 degrees for 30 minutes. It was so flavorful. I think I will not chop the celery and onion so small next time. That may help.

WOW great and simple !!!!

This recipe was delicious and easy to make. However I found the taste of the celery too dominant in it.

Too much paprika, and probably the wrong poultry seasoning mix. I tried reducing both, but that didn't work either.

My family loved the stuffing! I used cubed homemade bread, butter instead of shortening, 2 pinches of sage, and some extra turkey broth. Probably should have used the eggs, but didn't. The extra onion always adds loads of flavor! I've been informed that 'box stuffing' never enters our door again!