Recipe by MEG1014
"This is a great stuffing recipe that is very easy and fun for the whole family. My mom used to include my sisters and I in the breaking of the bread. It has become a great family tradition. Stuffing not used in the bird may be cooked with the gizzards. For variety, mix in a pound of sausage or raisins when cooking the onions and celery."
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1 1/2 (1 pound) loaves
1 (1 ounce) package
sage seasoning mixture
This is very similar to my stuffing, I’ve been making for 50 years, but I use a bit more butter (1 stick), dry sage and poultry seasoning. I bake it covered, outside the turkey and since there are no juices from the turkey I add turkey broth to moisten the bread (College Inn brand is available Thanksgiving thru Christmas), chicken broth will also work; bouillon is all salt. I also mix in some grated carrot, adds a little color. I cook the vegetables and seasonings in the butter until almost tender, then gently fold into the bread cubes, alternating with broth and bake at 350 degrees until heated thru, about 40 to 45 minutes... YUM!
This is the exact stuffing we have used my whole life ( I am 25). It will be the stuffing that will be used every Thanksgiving till the day I die. You may want to add a little poultry seasoning but the sage is fine on its own. I know it looks too easy to be good. But trust me, it is awesome. Much better than stove top. BTW fun for the kids. Mom use to have me tear up loaves and loaves of bread for this and put into brown grociery bags. If you want to give the kids something to do this would be it. No knives needed. Oh and recently I discovered Herb Ox chicken boullion which is awesome used as chicken broth.
My Nan's recipe that I make every year is very similar to this but I also use some of the juice from the Turkey and poultry seasoning. What really makes this something special though is using FRESH parsley. If you cut up a few sprigs and add it to your saute mix it gives it that little something extra!! I don't stuff my bird but I do bake the stuffing for a while in the oven.
This is almost my Grandmother's stuffing - except hers used a whole stick of butter melted into 2 cups of water (I use vegetable broth) & more like 1/2 bunch celery. It's the only stuffing that my family asks for! I prefer to double the bread cubes and spice mix in my recipe for a drier stuffing - which would make it more comparable to this recipe without the water/broth. My Mom shared our table today and was thrilled that I still use this recipe!
Tried other stuffings/dressing and this is the only one my family uses.
Okay so the verdict is in... it was a hit! It was wonderful even without using the poultry seasoning that I completely forgot about.
I liked the way it turned out, but it seemed to me to be a little too "mushy". This is my first time making homemade stuffing, I have been using the boxed stuffing for my whole life... so is it that it is mushy or is it that I'm just accustomed to the boxed stuffing?
I was looking at the picture that came with this recipe and the bread bits looked kind of "cubed like"... whereas mine kind of lost its shape.
If anyone has any advice or tips please let me know!
thank you :)
This is almost exactly the same stuffing my mom makes and now I make every year except we add poultry seasoning and thyme and a bit of salt and pepper. So simple and so amazingly good!!
I like this recipe, It's basically the same recipe I've been using for the past 50 years, it's simple, fast and favorable. A trick I picked up from my daughter is to add a minced clove of garlic (smash first then mince) it's not enough to make it taste garlicky but it adds a certain richness and depth, plus I use a cube of butter to sauté the onions and celery, other than that it is the same recipe.
I always have a lot of stuffing left over after stuffing the bird so I bake the rest of it in a dish and I add about a half a can of chicken broth so it doesn't dry out (the portion in the bird doesn't dry out). Cover the dish with foil. A nice thing about this recipe (and most stuffings) is that you can make it up to a week before, don't add any broth to it till later. Freeze it in a couple of large baggies until the day before then thaw it (bread thaws quickly) when it thaws then add your broth. One less thing to have to think about when your fixing several things.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffing of Champions
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 37
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