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Bread and Celery Stuffing

See how to make a classic stuffing recipe for the Thanksgiving turkey. See more

READY IN 2 hr

Bread and Celery Stuffing

Read Reviews (637)

"An easy stuffing recipe for a 10 to 12 pound turkey." — Carlota Chmielewski

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Original recipe makes 10 servings Change Servings

1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped

2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

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Directions

Let bread slices air dry for 1 to 2 hours, then cut into cubes.
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.
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.

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PREP 20 mins
COOK 40 mins
READY IN 2 hrs

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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 - not a few hours (turning several times to make sure both sides dry out completely). The bread is nice and dried out and the dressing does not get soggy. I also double the recipe using two loaves of bread (my family loves the leftovers on top of their turkey sandwiches). Because I double the recipe, I bake this in a roasting pan (and use a little cooking spray on the pan to ease cleanup). When you're making this, add a little broth at a time and stop when it seems right for your taste (if it's too dry then add more, but if it's nice and moist then stop). I have made this with poultry seasoning and I have also made it with sage - they are both very, very good and there is really not a huge difference in taste, so it's just personal preference. I have made several types of dressings and stuffings but always come back to this family favorite.

—BroncosFan

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Most Helpful Critical Review

Feb 07, 2003

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.

—VERYGM

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870 Ratings

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Oct 13, 2003

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 turkey. My family looks forward to this stuffing each Thanksgiving as that is the only time I make it and a turkey.

—SANDIBRANDON

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Nov 26, 2008

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 chopped walnuts; and for a meat variety I fry up 1 pkg. of ground Jimmy Dean Breakfast Sausage with sage, drain fat, then add the sausage to the bread crumbs before adding broth. The vegetables, apples and sausage will moisten the bread somewhat. For beginners, add broth slowly while mixing the stuffing so bread does not become too wet or soggy. I usually use less than 1 can of chicken broth. (You can add any leftover broth to your gravy.) Family and friends devour this stuffing! Grandkids love it! UPDATE Nov.2008: I now include 1 small 6 oz. bag of craisins with the above ingredients. Delicious.

—JC Perez

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Nov 11, 2006

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..:)

—Cheryl526

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Nov 27, 2002

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 bread kept it from getting soggy and gummy like most recipes taste. This is a great recipe!

—Cathy's Kitchen

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Jan 21, 2008

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 some salt to bring out the flavors. In addition, I sauteéd the onion until almost caramelized - they were very golden -and added sliced mushrooms at that point. I then cooked them until the mushroom were cooked. It was a hit, but only after modifying it. I actually added bread as it was too soggy.

—Elle

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Jun 18, 2003

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 onion and garlic powder on the cubes and toasted them in the oven. I will add a little more broth next time but... I think that really all depends on if you like your dressing more on the moist or dry side. I was quite proud of my first attempt! Thanks! Yummy!

—HAMMHOCKS

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Nutrition

Calories
254 kcal
13%

Carbohydrates
24.7 g
8%

Cholesterol
37 mg
12%

Fat
15.5 g
24%

Fiber
1.5 g
6%

Protein
4.4 g
9%

Sodium
613 mg
25%

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

Nutritional Information

Bread and Celery Stuffing

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 254
Calories from Fat: 139

% Daily Value *
Total Fat 15.5g 24 %
Saturated Fat 9.1g 46 %
Cholesterol 37mg 12 %
Sodium 613mg 25 %
Potassium 129mg 4 %
Total Carbohydrates 24.7g 8 %
Dietary Fiber 1.5g 6 %
Protein 4.4g 9 %
Sugars 2.8g
Vitamin A 10 %
Vitamin C 2 %
Calcium 11 %
Iron 19 %
Thiamin 12 %
Niacin 24 %
Vitamin B6 4 %
Magnesium 5 %
Folate 33 %

* 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.