Traditional Bread Stuffing

This is a simple and basic recipe which has bread, celery, onions and lots of butter in it.

In 2016 we added 1 lb. of Bob Evans Zesty Sausage (cooked) and it was a big hit. Mom, we have a new version of your beloved stuffing ❤

Traditional Bread Stuffing

  • 2-3 king size loaves white bread (Holsum King has 22 slices not including crusts)
  • 2 cups onion, chopped (might need more)
  • 2 cups celery, chopped (might need more)
  • enough butter to saute the onions and celery (2-4 sticks)
  • poultry seasoning to taste
  • chicken broth to moisten
  • 1 lb. roll of Bob Evans zesty hot sausage, cooked  (optional but it really adds some great flavor)

The day or two before you will be cooking, dry the bread slices in a 250-300 degree oven for about 1 hour.  Stack bread 5 slices deep on a cookie sheet and keep turning them over as they dry and become  crisp; tear bread into pieces.  This step comes from my dear Mother-in-law.  You could also just leave the bread out overnight to dry and turn occasionally.

Melt butter and saute onions and celery until tender; add to bread.  Turn into a large mixing bowl and add other ingredients.  Cook stuffing in a buttered casserole 30 minutes covered at 350 degrees.  Uncover and cook an additional 30 minutes until browned.  Add chicken broth if too dry.

Recipe by cookingwithauntjuju

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See my recipe Sausage Stuffing in the Slow Cooker from Williams Sonoma.  Another recipe I like to use is Cherry and Pecan Stuffing; I believe I found this in a Martha Stewart’s magazine.  I always make this traditional recipe and one other when I am cooking a holiday dinner.

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