Hang tight!
"A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to ThanksgivingRecipe.com." — Debbie Thomas
Watch video tips and tricks
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
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.
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.
34 Ratings
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 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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Great Grandma's Bread Stuffing
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 172 Calories from Fat: 94
See how to make a corn bread dressing flavored with a touch of sage.
See the five elements to stuffing—and enjoy it with or without a bird.
See how to make a classic stuffing recipe for the Thanksgiving turkey.
