Old Fashioned Stuffing Recipe - Allrecipes.com
Old Fashioned Stuffing Recipe
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Old-Fashioned Stuffing
This stuffing recipe takes a little planning, but it's simply delicious. See more
  • READY IN 1+ days

Old Fashioned Stuffing

Recipe by  

"This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird."

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
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Directions

  1. Allow the toasted bread to sit approximately 24 hours, until hard.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  5. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 day 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2007

I gave this four stars only because I made changes. I took advice of others and added 1 tsp. thyme, 1 tsp. more sage, 2c. more broth which I used to baste during baking and used 1/2 croutons 1/2 bread. I also added a can of mushrooms and let it sit in the fridge overnight. It came out so moist and so good people kept going back for more. One person told me it was the best stuffing he had ever had! That meant a lot because he thinks stuffing is the best thing on earth! Thanks so much for a wonderful recipe!!

 
Most Helpful Critical Review
Feb 07, 2011

this definitely didn't turn out as i expected.

 
Nov 23, 2007

This was a return to "yesteryear". A recipe that my Mom used to make. However, to indulge my wife's Mother's recipe I made couple of addtions in ingredients as well as sequence steps: Within the celery volume I added cellery leaves. I added 1/2 cup of minced parsley. I shortened the drying time by first toasting all the bread to a light brown color...and then placing the slices in a large casserole dish in the microwave on a medium setting for 5 minutes. Then repeating it as needed until the bread was rigid when the microwave power was interrupted by opening the door and checking. That saved the 24hr drying time and brought it down into about 20 minutes. I did not use a rolling pin to crush the bread into total crumbs, but crushed it by hand until there were crumbs and pieces in the bowl. Pieces were never larger than the average thumbnail and there were a lot of crumbs. After placing the crushed bread in a bowl, add the dry ingredient-spices and thoroughly mix them together before adding the eggs and chicken broth. Then mix the eggs and chicken broth together before adding to the crumb-spice mixture. Then add the results of the sauted onion-celery mix without draining it. Add more water if needed at this point so the resultant stuffing is moist and clumps together, but is not a mushy mess. Four family traditions loved it!!

 
Dec 17, 2002

Absolutely incredible!!!!!!! My mam-maw used to make this and unfortunately she never wrote down the recipe. My mother have tried to duplicate it with no luck! I was determined to find this recipe for Thanksgiving this year, and here it is. I will say that I changed it a little: I used about a tablespoon of sage, and I did half and half fresh bread and the herbed Pepperidge Farm bread crumbs. Mam-maw used to use cornbread as well, but I was too busy to make any--next time I might add that as well. Again, thank you so much!!!!!!

 
Oct 09, 2003

It was a wonderful stuffing recipe! We loved it. It was so easy and so tasty~ we cooked it in a turkey and it turned out perfect.

 
Oct 09, 2003

This is a good starter recipe for homemade stuffing - the hardest part is prepping. The end result is good, but lacking substantial flavor. We added 1 cup more chicken broth and upped the dose of sage. (The called-for liquid amount is already too low, so more chicken broth makes the bread more moist and flavorful.) It's hard to give up Stove Top, but making your own is worth the effort!

 
Dec 18, 2004

I loved this recipe, and so did my family. I should have made a double batch, because they scraped the pan. The only thing I did differently was to baste this dressing a couple of times with a turkey baster full of juice from the turkey I had roasted earlier in the day.

 
Nov 18, 2010

I was invited to my bf's sisters house for thanksgiving last year and was asked to bring the stuffing, I used this recipe and followed it to the T...and I don't know about you guys, but when the grandmother stands up and says this is delicious stuffing, I don't know what other compliment can be better. Mind you, she made her own stuffing too...and she actually like mine better. Thanks for the recipe, this year, they are all coming to our place for thanksgiving. ;)

 

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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 308 mg
  • 12%

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

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