Holiday Bread Stuffing


Stuffing, or dressing, is a most sought-after sidedish at holiday gatherings.   A must-have at Thanksgiving, Christmas and Easter meals.  Stuffing completes the meal.   Meat, gravy, and stuffing.  Yes, please.

Some people are StoveTop stuffing die-hards.  That’s fine.  Not me, give me some homemade stuffing alongside my holiday turkey, roasted chicken or ham.

My family has the very best made-from-scratch stuffing/dressing recipe.   Seriously.   The best.   It’s personally one of my top recipes.  Satisfy your friends and family this holiday with the best stuffing they ever will have.


6 Tablespoons chopped onion

1/2 cup butter

8 cups dry bread crumbs (about 14 slices) *use white or buttermilk bread

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon poultry seasoning

2 teaspoons ground sage

8 Tablespoons chicken broth (water can be used in place of broth)

2 eggs

1 1/2 cup finely-chopped celery

***You can also add some shredded chicken or crumbled sausage to the recipe if that appeals to you.   I prefer it without. But, it’s delicious either way!

***Another great option is to add 1/2 cup of raisins.


In my family, stuffing preparations begin the night before.   There is tearing of the bread crumbs and sautéing of the onion and celery.


It is necessary to leave the shredded breadcrumbs laying out on your counter over night so they can properly stale.  Sautéing the onion and celery the night before can be very convenient for you the next day, but isn’t necessary.

Farm wife tip: You can chop the onion and celery with a knife as finely or coarsely  as you prefer.  You can even more finely grind the celery and/or onion by using a blender – if chopping  the traditional way results in too course of a texture for you or your family.   Texture issues… they’re real.   I get it.

Place your staled bread crumbs into a large mixing bowl.

Saute onion and celery in butter.   Combine with bread, add seasonings.

Add enough broth to moisten.

Stir gently and transfer to a standard rectangular baking dish.

Bake in preheated oven at 350 degrees for 40-45 minutes.

(Makes about 6 cups of stuffing.)



Note: These photos were taken the day following making the recipe, when the leftover stuffing was cold.  The stuffing will be appear much fluffier when served  fresh out of the oven.   Also, this batch included some added shredded chicken, which you may notice.

3 thoughts on “Holiday Bread Stuffing

  1. Reblogged this on Lisa's " I have too much time on my hands" Site and commented:
    Before I talk about this post, I would love to take a minute to tell you about my stupid computer. I can look at SOME posts by other bloggers. I can reblog them. I can respond to comments and even comment on the blogs that my stupid computer lets me see. I can even like the posts.
    What I can’t do…I can’t look through the Reader! I can’t go to my site and work on ANYTHING! Damn it! Stupid computer!
    Oh well, at least I can reblog posts like this one! Stuffing is a must at every Holiday dinner. I bet that you could look at everybody’s plate around the table and see stuffing on each and every one! Hey, I used to make stuffing every time I cooked a whole chicken all Winter long!
    This recipe is very similar to my family’s recipe. I say similar only because we never measured anything. I remember tearing up the bread into the lid of the roasting pan. Everything went into the lid and then into the turkey. I know, I know! You are not supposed to do that! I know okay but that’s how we did it growing up and nobody died or got sick sooooooo, yeah that’s how we did it.
    I like this recipe because you can make stuffing any time you want! Enjoy!

    Liked by 1 person

    1. I feel your frustration with your computer! I have issues too, I think my internet may be too slow or something. It’s so frustrating! I’m still trying to figure out how to do things with and navigate through WordPress. Thanks for reblogging my post!

      Liked by 1 person

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