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Stuffing on thanksgiving with spoon.

My Mother’s Stuffing

  • Author: theperksofbeingus
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x
  • Category: side dish
  • Cuisine: american

Ingredients

Scale
  • 2 loaves of day old bread, torn into pieces
  • 2 large yellow or white onions, chopped
  • 1 entire stalk of celery, washed, and chopped
  • 2 sticks of butter
  • 32 oz (roughly) chicken stock
  • Fresh Sage from garden, or 2 packages of fresh sage from store, chopped
  • Salt and pepper to taste

Instructions

  • If using store bought white or wheat soft bread, tear apart night before and let sit out

Bread is an important part of stuffing

  • If using home made brioche or artisan bread, can cube the day you make, and set out in morning
  • Melt butter slowly in a large pan
  • Add in onion, and let cook at a low to medium heat for 5 minutes (slowly sweat, do not brown)
  • Add in celery, and let sweat another 10 minutes or so-does not need to completely cook, as it will finish in the oven

  • Add in chopped sage, and salt and pepper
  • Pull mixture off of heat, and allow to cool slightly, but still warm
  • Pour this warm mixture over the cubed or torn bread in a large bowl, or turkey pan

  • Mix gently with hands (I use my hands so I can feel if all the bread is getting part of the mixture on it.
  • Pour about half of the chicken broth over, and continue to mix gently (do not over mix)
  • Continue to add the amount of broth until the stuffing is no longer dry, but not too sloppy. (Its a feel)
  • Butter 2 containers, or for easy clean up, butter foil or parchment and put into pans, and divide stuffing

  • Cover with foil that has been sprayed with oil or buttered, so the stuffing will not stick

  • At this point, stuffing can go into refrigerator, if you want to make the day before
  • Bake stuffing for 30 minutes with foil
  • Remove foil, and back another 15-30 minutes till crusty corners form
  • Stuffing will need 45-hour to cook in oven at 350 degrees
  • Note that if you are cooking Turkey at 325, you can cook stuffing in the same oven, but it may need a bit longer
  • Serve with gravy over the top

Notes

We have used store bought cheap bread for years in this recipe and it turns out so good. And recently we have used the home made bread that Bruce makes. If you are using sourdough, do not let it dry out. Cut the cubes and use right away. Yep, I learned the hard way last Thanksgiving. I seriously thought the dried out sourdough was never gonna soften. It did, and tasted wonderful, but it added time into the already busy day.

After all the wonderful types of bread that Bruce has been making may have ended up sitting in our fridge at the end of the week, we thought we would use them for this!

We used one loaf of home made Brioche, and a half of a loaf of soft Artisan bread. This stuffing turned out so fluffy, and had a nice depth of taste using 2 breads. We know that many people love to add things like sausage, or mushrooms, or other add ins. We have never changed our recipe. It is what I grew up loving, and we still love it. Simple and delicious.

We always think of Grandma Ida when we have Thanksgiving stuffing. My mom is missed. We will pass this recipe down generation after generation. No changes needed.

We love you, Ida.

Keywords: stuffing dressing holiday sides