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


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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