Grandma's Traditional Stuffing

    1 day 1 hour 15 mins

    This is an old-fashioned bread stuffing recipe that my grandma makes. It's enough to stuff a very large turkey and you can cook it inside the bird or as is.

    1 person made this

    Serves: 12 

    • 30 slices white bread, lightly toasted
    • 2 tablespoons butter
    • 1 large onion, finely chopped
    • 2 stalks celery, finely chopped
    • 2 eggs, lightly beaten
    • 2 cups chicken broth
    • 2 teaspoons sage powder
    • 1 teaspoon garlic powder
    • salt and pepper to taste

    Prep:15min  ›  Cook:1hr  ›  Extra time:1day drying  ›  Ready in:1day1hr15min 

    1. Allow the toasted bread to sit approximately 24 hours, until hard.
    2. Preheat oven to 165 degrees C (325 degrees F ). Lightly grease a 22x33 cm baking dish.
    3. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
    4. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, sage, garlic powder, salt and pepper.
    5. 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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