Basic Yankee Bread Stuffing Recipe - Allrecipes.com
Basic Yankee Bread Stuffing Recipe
  • READY IN 30 mins

Basic Yankee Bread Stuffing

Recipe by  

"This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend 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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Ingredients Edit and Save

Original recipe makes 10 - 15 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat 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 the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
  4. Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  5. Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
  6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

With a few variations, this has been my family's stuffing recipe for three generations. We use a stick of butter and six onions, slowly sauteeing the celery and onions until very soft. Add eight cups of cubed bread that you've left sit out overnight. Moisten with turkey broth. The stuffing should be a bit on the "mushy" side, but not too much.

 
Most Helpful Critical Review
Dec 08, 2009

This is good, but only because I added a bunch of seasonings and more chicken broth. As the recipe is would NOT be good at all.

 
Nov 14, 2003

I made a few changes and it ended up just like my Mom used to make...no chicken broth, 2 rolls of sausage (don't drain) and a stick of butter with the celery and only one onion. And lots of sage and poultry seasoning! The actual stuffing out of the bird was terrific. Cutting the bread in small cubes also helps keep if from being too dry.

 
Dec 22, 2003

This was my first year cooking for Thanksgiving and I was very stressed. This receipe was so easy and tasted great. My Mother-in-Law doesn't eat sausage and she loved it (she even took some home). I didn't stuff it in my turkey and it still came out great. I put it in the oven for about one hour at 350. I also added a little more chicken broth half way through cooking. Thank you Kimberly and Mother-in-Law, I will be using this receipe forever.

 
Nov 22, 2007

Great recipe, same as my mom made my whole life. This is the stuffing that makes it feel like thanksgiving. We do make it a bit different: We use 2 packages of jimmy dean (regular) sausage, (do not drain) 1 stick butter, 6 stalks of celery, two med onions, 1 1/2 to 2 packages of bread (depending on size). Poultry seasoning, sage, and pepper to taste. (no salt as sausage is salty enough) Two eggs and 1/4 cup milk. For the broth we boil the neck, liver, gizzard and heart with 4-6 bouilion cubes. (makes a great stock). Cook in a Oven safe dish for approximately 30 min, 350 degrees, Make sure stuffing reaches 165 degrees. If you stuff the bird see internet for temp. regulations for health reasons.

 
Nov 20, 2005

Woohooooooo! Another great recipe keeper. We just had our Thanksgiving Dinner yesterday and this stuffing was awesome. I made it in a pan and placed it in the oven at 350 for 20 minutes as we deep fried the turkey. My husband was amazed. Thanks Kimberly!

 
Feb 09, 2005

I really liked this, I thought it had good flavor.I am going to use this as my recipe from now on. I froze the bread first and then sliced it frozen into cubes with a serrated knife. Very easy. Let the bread sit out overnight, tossed it to get it stale. Like the cubes in the bags but much cheaper--Use any old cheap sandwich bread. Thanks.

 
Nov 03, 2010

Great dish! I used the Jimmy Dean sausage with Sage and after browning the sausage I removed it from the pan and then added the butter to the sausage drippings to cook the celery and onion mixture. I increased the sage to my personal preference and like other reviewers also added in some poultry seasoning. I also added in some garlic powder and parsley. I had halved the recipe because I was only serving 4 people, but still ended up using the full cup of chicken broth as I prefer a very wet, moist stuffing. I made this along side a roasted chicken so I only baked it for approximately 20 minutes at 350 degrees. I have always used Stove Top from the box for my stuffing but NEVER AGAIN! This is my new stuffing recipe and I can't wait to serve it to the family at Thanksgiving this year. I may even try it with turkey sausage the next time to cut down on some of the calories and fat. Thank you so much for sharing - a definite keeper!

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 12.3 g
  • 25%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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