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Basic Yankee Bread Stuffing


"This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy."
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30 m servings 329 cals
Serving size has been adjusted!
Original recipe yields 12 servings (10 - 15 servings)


  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 888 mg
  • 36%

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

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
  4. Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  5. Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
  6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

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Read all reviews 97
  1. 124 Ratings

Most helpful positive review

With a few variations, this has been my family's stuffing recipe for three generations. We use a stick of butter and six onions, slowly sauteeing the celery and onions until very soft. Add eig...

Most helpful critical review

This is good, but only because I added a bunch of seasonings and more chicken broth. As the recipe is would NOT be good at all.

Most helpful
Most positive
Least positive

With a few variations, this has been my family's stuffing recipe for three generations. We use a stick of butter and six onions, slowly sauteeing the celery and onions until very soft. Add eig...

I made a few changes and it ended up just like my Mom used to chicken broth, 2 rolls of sausage (don't drain) and a stick of butter with the celery and only one onion. And lots of sage...

This was my first year cooking for Thanksgiving and I was very stressed. This receipe was so easy and tasted great. My Mother-in-Law doesn't eat sausage and she loved it (she even took some home...

Great recipe, same as my mom made my whole life. This is the stuffing that makes it feel like thanksgiving. We do make it a bit different: We use 2 packages of jimmy dean (regular) sausage, (d...

Woohooooooo! Another great recipe keeper. We just had our Thanksgiving Dinner yesterday and this stuffing was awesome. I made it in a pan and placed it in the oven at 350 for 20 minutes as we...

I really liked this, I thought it had good flavor.I am going to use this as my recipe from now on. I froze the bread first and then sliced it frozen into cubes with a serrated knife. Very easy. ...

Great dish! I used the Jimmy Dean sausage with Sage and after browning the sausage I removed it from the pan and then added the butter to the sausage drippings to cook the celery and onion mixt...

I've tried alot of stuffing recipes and this one absolutely blows them all out of the water. Fantastic!

very delicious, relatively easy to make. I added 3/4 tsp. salt, and it was a tad on the salty side, I'd go 1/4 - 1/2 tsp. depending on how salty you like your food. Also, by some weird fluke, ...