Great Grandma's Bread Stuffing Recipe -
Great Grandma's Bread Stuffing Recipe

Great Grandma's Bread Stuffing

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"A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Saute; onions in melted shortening.
  2. Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
  3. Pack lightly into uncooked turkey. Roast turkey as directed.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2007

Really good and easy. I did not stuff as I just cooked a turkey breast so I moistened with chicken broth and baked in a dish.

Most Helpful Critical Review
Nov 26, 2008

I'm giving this a three although my natural inclination is to give it a zero or 1 star because of the shortening. Use olive oil in this and it's four stars.

Dec 26, 2008

Was quite impressed with this simple and yet so good. Substituted chopped apple for the celery and used fresh sage instead of poultry seasoning. I baked it in a greased dish for about 30 minutes at 350 - no need to add any additional liquids. The second time I made this I baked individual servings of the dressing in a well-greased muffin tin. A fun garnish for a platter of sliced turkey...

Oct 15, 2008

ok so this is the stuffing i decided to go for for thanks giving dinner. it was my first time making stuffing and of course stuffing the bird. before i even got to stuff the bird i knew that this was gonna be good. it smelted just the way i remembered it. i've been feeding my family stuffing that comes in a box previously and my husband hated stuffing lol but now he is very pleased and happy with this, thankjs for the simple but delicious recipe. u made me look good :):)

Nov 26, 2008

This is how I make my stuffing except I saute celery with onions in butter and poultry seasoning. Then add it to bread and mix. Add turkey or chicken broth for extra flavor. It is so tasty.

Nov 29, 2008

This was a wonderful recipe with one exception, I thought that 3tsp. of salt was way too much and made it too salty. Next time I make it I will only use half that amount. Otherwise, the flavor was wonderful and the stuffing moist!

Jan 26, 2009

This stuffing came out great! I used cubed homemade wheat bread, butter in place of the shortening, and chicken broth in place of the eggs. I stuffed an 8lb. chicken and had an 8x8 pan full of moist, flavorful stuffing.

Nov 09, 2007

I thought this recipe was very good. I made it today to practice before Thanksgiving! A little too salty, and I will omit all the paprika next time. I don't like the coloring. I baked as is without any extra liquid for about 45 minutes. The oil from the onions was all it needed. Will definitely make for my Thanksgiving dinner.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 878 mg
  • 35%

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

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