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Old-Fashioned Bread Stuffing

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4.0 by 50 people

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 30 mins 350°F

Old-Fashioned Bread Stuffing

Directions

  1. Preheat oven to 350 degrees F. In a large skillet cook celery, onion, and carrot in hot butter over medium heat for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat; stir in parsley (if desired), poultry seasoning, and pepper.
  2. In a very large bowl combine celery mixture and bread cubes. Drizzle with enough broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole.
  3. Bake, covered, for 30 to 45 minutes or until heated through.

From the Test Kitchen

*Tip:

To make dry bread cubes, preheat oven to 300 degrees F. Cut 12 to 14 slices white bread into 1/2-inch cubes to yield 8 cups. Spread into two 15x10x1-inch baking pans; bake for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.

Slow Cooker Directions:

Prepare as directed, doubling the amounts of all ingredients, except use 1-1/3 cups chicken broth. Omit the 2-quart casserole and lightly coat a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Spoon stuffing into the slow cooker. Cover and cook on low-heat setting for 3-1/2 to 4 hours. (Stuffing gets very moist as it cooks.)

Make-Ahead Directions:

Prepare as directed through Step 2, except do not preheat oven. Cover casserole tightly with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 45 minutes or until an instant-read thermometer inserted into center of stuffing registers 165 degrees F.

Nutrition Facts (Old-Fashioned Bread Stuffing)

  • Per serving:
  • 108 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 10 mg chol.,
  • 288 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)

50 Ratings
66 Days Ago
this is a plain old fabulous stuffing that I have used for the last 35 years and always a huge hit with everyone..........anyone that doesn't like this recipe obviously is challenged in the kitchen.  It won't matter what stuffing recipe you use, it will suck because you don't know what you are doing.  I have always added a bit of oregano to my stuffing and I never use chicken broth because the original recipe from better homes uses water so feel free to use water and it will be just as good if stuffing your bird and if you are making your stuffing on the side then the broth is the way to go.  bon appetite
105 Days Ago
This is almost the same exact recipe I grew up eating at Thanksgiving.  It was always great.  People should try things before they decide they don't like them..  After all , you are not 5.    I pity your children/grandchildren.  Old or young, people should be encouraged to try something new.  At least then you would know you really didn't like it.
116 Days Ago
Your recipes do not even sound good. I do all the dressing for our Church turkey suppers (3 of them). I make them in my 18 qt roasting pan. They are simple, moist and not too spicy. I wrote out the recipe of how much of each ingredient (onion,celery,broth,poultry seasoning, salt,pepper, bread crumbs) The recipe is for 40 cups of bread crumbs, so it makes a lot. It must be good as I am the only one that gets asked to make dressing.
clemieux55 117 Days Ago
Share a couple of your recipes. You seem to feel you are the freaking expert on dressing.
Emily Neuse 121 Days Ago
These are absolutely the WORST dressings I've ever heard of.  Who in the world comes up with the recipes and who are the judges?  Shame on all of you!  I've just 4-H and FHA cooking contests for kids from ages 9 years-18 years old, and not one of them were as bad as what you have shown.  You don't like the comment, then don't show it but these are awful!  Each and everyone of them!

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