"This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top." — Ilene F.
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sliced fresh mushrooms
1 (20 ounce) loaf
French or Italian bread, cut into 1 inch cubes
1 (16 ounce) package
herb-seasoned stuffing mix
2 (14 ounce) cans
salt and pepper to taste
Made for Thanksgiving and everyone thought it was a wonderful. I don't stuff our bird and just used another can of broth to moisten more as another reviewer suggested. Put in a 9x13 dish. Made the night before and it cooked great in about 45 minutes. Definitely a keeper. Nothing fancy, but a classic to please everyone's taste.
When I made this, I saw 2 tablespoons of garlic and knew it would be too much. I halved it and it was still too much. Go light on the garlic and it's a very good recipe.
This was my first time cooking a homemade stuffing as well as my first turkey. To make things simple I prepared the stuffing the night before Christmas. I cut the recipe in half and still used two cans of chicken broth. I like my stuffing moist. I also added some bulk sausage with sage. My friends and relatives loved it. Some said it was the best stuffing they have ever had. I think the sausage is a must.
I made this for Thanksgiving this year, it was wonderful! It was my first time making stuffing and this was a complete success. It makes a HUGE amount, probably enough to feed 15+ people. We only had 8 and it was still towering afterwards.
I did omit the mushrooms and used fresh sage. I wasn't sure how long to cook it since we did it outside the bird, but I went for about 40 minutes, the first 20 with foil and the second 20 without. This worked well and the top was crispy but not burnt.
Yum, yum, yum!!
My entire dinner party wanted the recipe-- it was easy to prepare using my Cusinart food processor. I would recommend a bit more sage and definately add the bulk sausage- Grandma Ruth knew what she was doing :)
This is an amazing recipe. I make it every year. Sometimes I double up on the liquids- and sometimes I'll add driend cranberries.
This was a wonderful traditional stuffing recipe! I prepared it for Thanksgiving and it was a hit! I did use about 1/2 the garlic the recipe called for and still thought that was plenty, but to each their own. This recipe is a keeper!
Absolutely wonderful stuffing! I finaaly found a stuffing that I will eat. The flavor is delicious and the texture is great. Definately a family favorite! I wouldn't change a thing!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Ruth's Stuffing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 43
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