Grandma’s Old-Fashioned Stuffing

I have a tiny little confession to make. As much as I love the turkey at Thanksgiving, I absolutely crave Grandma’s Old-Fashioned Stuffing.

Mostly I’m sure this has to do with the fact that I cook with turkey all year long while I rarely make homemade stuffing more than once a year. Which come to think of it, is really pretty crazy. I mean, why wouldn’t I make something I love more often? It’s not even difficult to make!

Note to self: make my grandma’s old-fashioned stuffing recipe once in a while.

Where does Grandma’s old-fashioned stuffing come from?

This recipe comes from my Grandma Anderson and she used it as a guide when she made stuffing. The recipe was actually printed in the November 20, 1967 issue of Midland Cooperator, a newspaper out of Superior, Wisconsin.

The recipe can be halved if you want a smaller portion (although c’mon, who would want that?), and you can also vary the kind of bread you use for different flavors. Perhaps you may want to try French or Brioche instead of basic white bread. Any bread will be fabulous in this stuffing recipe.

My mom has always cubed the bread with an electric knife so that the cubes are nice and even, so that’s what I do too. But if you don’t have an electric knife, just slice the bread up. 

I use this basic Hamilton Beach electric knife (affiliate link) – not expensive and does the trick! I also strongly suggest a good meat thermometer to check for doneness – this is my favorite (affiliate link).

Should I stuff my turkey?

It’s really your call. Some people love to stuff the turkey because then some of the turkey drippings blend with the stuffing to add flavor. However, it’s easiest not to stuff the turkey and just bake the stuffing separately for the last 45 minutes or so of turkey baking time. (You can always scoop some of those hot turkey drippings over the stuffing after both the turkey and the stuffing are done.)

Not stuffing your turkey is actually the most food-safe way to cook both your stuffing and turkey at Thanksgiving.

How long will be my stuffing last?

You may store your stuffing in the refrigerator in a covered container for up to four or five days.

There’s nothing fancy in Grandma’s Old Fashioned Stuffing, which is exactly why I love it so much. It’s classic Thanksgiving stuffing and doesn’t pretend to be anything more.

For me, that’s what the Thanksgiving meal is all about – time-honored, family traditions passed down from generation to generation. 

I hope you enjoy this recipe as much as my family does!

Grandma’s Old Fashioned Stuffing

ldurben@charter.net

A classic, old fashioned stuffing recipe that's been handed down by my Grandmother and my mother.

Print Recipe Pin Recipe

Course Side Dish

Cuisine American

Servings 8

Equipment

• large mixing bowl
• 9×13 baking dish
• Electric knife (optional)
• Meat thermometer

Ingredients

  

1x2x3x

• 1 quart celery diced
• 1 cup onion finely chopped
• 1 cup butter
• 4 quarts white bread, cut into cubes firmly packed (slightly dry – **see note below)
• 1 Tablespoon salt
• 2 teaspoon poultry seasoning
• 1 teaspoon sage
• 1/2 teaspoon pepper
• 1-2 cups chicken or turkey broth as needed

Instructions

 

• Cook celery and onion in butter in a skillet over low heat, stirring occasionally, until onion is tender but not browned. Take off the heat and cool.
• Blend bread cubes and seasonings in a large mixing bowl.
• Add celery, onion, and butter to the bread cubes; toss lightly to blend.
• To moisten the stuffing, pour the broth over the surface of the bread mixture, a small amount at a time, again tossing lightly. Stuffing should be moist but not soggy.
• Bake in a 325 degree F., preheated oven for about 45 minutes or until the stuffing is heated through and reaches 165 degrees F. You'll want to cover the stuffing with foil for the first 30 minutes and then remove the foil for the last 15 minutes of baking time.
• When baking the stuffing separately, spoon some of the drippings from the turkey roasting pan over the stuffing, if desired.
• If you decide to stuff your turkey with this stuffing, the recipe makes enough for the neck and body of a 14-18 pound turkey. (Stuff the turkey first and then follow the cooking instructions for the turkey. Make sure the turkey AND the stuffing cook to 165 degrees F. as shown on a meat thermometer.)

Notes

Today’s turkey roasting recommendations often recommend baking the stuffing separately from the turkey for optimum food safety.

You can bake this stuffing in a glass baking dish for about 45 minutes. Cover with foil for the first 30 minutes and then remove foil for the remaining 15 minutes.

When baking the stuffing separately, spoon some of the drippings from the turkey roasting pan over the stuffing, if desired.

** Cube the bread a day in advance and let it sit out on the counter so that it becomes slightly dry to the touch. (An electric knife makes easy work of cutting the cubes.) Give it a stir once a while too so that all the cubes get equal access to the air! (You can use white bread, French bread, sourdough bread, or a combination of any of these.) If you forget to do this the day before, you can put the cubes in the oven on low heat for a short time to dry them out. 

Photo credits go to my Mom – thanks! 🙂

Keyword bread cubes, dressing, stuffing, Thanksgiving

Tried this recipe?Let us know how it was!