Bread and Celery Stuffing

Bread and Celery Stuffing


"An easy stuffing recipe for a 10 to 12 pound turkey."
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2 h servings 254 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
  2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
  3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 954 Ratings

Most helpful positive review

I grew up on this but we call it dressing. We do not stuff our turkey, instead this is served on the side. The only thing I do differently is air dry the bread for a few days on cookie sheets - ...

Most helpful critical review

This did not turn out as stuffing at all! Just soggy bread. Followed the reciped exactly, but it came out nasty. Won't make it again.

I grew up on this but we call it dressing. We do not stuff our turkey, instead this is served on the side. The only thing I do differently is air dry the bread for a few days on cookie sheets - ...

This is basically the same recipe handed down thru the years in my family but for 1 change. We also use 2 beaten eggs which help keep the stuffing together. And of course ours fits a 19 - 22 lbs...

Excellent stuffing! I've made this stuffing for several years, experimenting a little each time. I now add 2 Granny Smith apples - peeled, chopped and sauteed with the onion and celery; 1 cup ...

This is exactly the recipe I use but with French Bread..not white bread...It gives the dressing much more substance and it holds together much better..:)

This stuffing recipe was a hit at our last Thanksgiving dinner. My husband was skeptical (his mom's recipe is "the best" he says) but now he wants me to make this every year!! Toasting the bre...

My guests- americans and europeans- all liked this. However, I used both old french bread and sliced white bread - 1/2 and 1/2. I also used more poultry seasoning than it calls for and added som...

My first attempt at making dressing "from scratch". What was I worried about? This was so easy! The kids loved helping me cut up the bread, which I did first. Then we sprinkled a little onio...

For my first Thanksgiving I wanted to woo everyone. This stuffing was the HIT. I used 1 box seasoned bread mix and 1/2 lb of dried white french bread and mixed in some leftover wild rice and j...

This is a basic but very yummy stuffing. I was specifically looking for one that would bake out of the bird (since we deep fry our turkey). This works well but it is necessary to double the li...