Stuffing of Champions

Stuffing of Champions

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MEG1014 3

"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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15 m servings 191 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

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

  • Ready In

  1. Allow the bread to become stale overnight. Break stale bread into pieces and place in a large bowl.
  2. Melt the butter in a medium saucepan over medium-low heat. Slowly cook and stir the celery and onions until the onions are soft. Transfer to the bowl with bread and mix by hand until well blended.
  3. Sprinkle the mixture with sage seasoning and use to stuff the bird.



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 a...

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 seasonin...

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 FR...

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...

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 ...

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 l...

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!!

First ever attempt at stuffing, and everybody at Thanksgiving dinner loved it. I added carrots, and instead of a packet of mixed seasonings I threw in a bunch of my own seasonings (parsley, basi...

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