Bread and Celery Stuffing

Good recipe, though a little more work than is implied. I chop my bread finer than shown, also add some small apple slices and cashews, this recipe is simple so you can customize and not go wrong. I don’t use as much butter and use a chicken stock that is seasoned and it works just fine.

only had poultry seasoning, was wonderful cloud have mad twice as much; everyone wanted more.

It’s a “basic” stuffing. I also use an egg and two chopped sweet onions in mine and the only seasoning, is “Bells” seasoning. About 2-3 tsps. You can also add chopped sausage, apples. What ever. Careful not to make your bread mushy (with too much water) and salt and pepper and flour the cavity of the bird, that will make your stuffing soft and fluffy. Just grab a handful of flour and sprinkle inside the cavity before you add the stuffing. Chop your celery fine. When you take your “bird” out of the oven, let it sit and rest then remove the stuffing. I’ve been cooking birds forever and have never had any problem. It just doesn’t taste the same unless it’s cooked in the bird, no matter what people say!

My new go to for stuffing!! We got lots of compliments this Thanksgiving

So good!

Really easy, really good stuffing. Made for Thanksgiving with turkey. Made for Christmas with an orange glazed boneless pork loin. Both times the stuffing was delicious. Only improvement I can recommend is to stir it halfway through cooking.

Love it. This is the only recipe I use for stuffing.

Simple recipe packed with flavor! Everyone enjoyed it!

My family LOVES dressing! I have been making this recipe for over 15 years. I increase the servings to 40. Use 1 loaf each of Rye, white, Multi-gran (or wheat) and French bread. Only use seedless breads. Let the bread dry out for two days. In addition to the listed ingredients, I add one pound of cooked sausage, celery salt and a little basil. The leftovers are amazing and you can freeze for future use. All you have to do is put into quart size freezer bags and flatten for future meals. It is also a great addition to soups!

I recommend using a good quality broth as it will impart most of the flavor on this recipe. My family loved it.

I love this simple comfort food recipe, and use it as my stuffing base every year. I add extra sage beyond the poultry seasoning called for in the recipe.

Used this recipe on Thanksgiving and it was a hit! Will definitely be using it again.

I am 80 years old. This is the dressing (stuffing) recipe handed down from my grandmother to my mom, who wrote down the measurements. My grandmother’s measuring system was “pinches and hands full.” We sliced and dried home baked bread (one loaf of white and a half loaf of light rye) for a couple of days, broke it into pieces, and put it through a meat grinder to make bread crumbs instead of just cubes. The rest of the recipe is almost identical. We used sage, thyme and rosemary for seasonings. Mom and Grandma used 2 eggs, canned chicken broth, and we kids mixed it all together with our hands. We stuffed the turkey and put the remainder in a casserole dish and baked it in the oven. Today, I have unnecessarily refined my recipe and use a 1 1/2 lb loaf of Publix Chicago Bread and a half loaf of rye bread. Sometimes I put a small pinch of caraway seeds in with the onion and celery when I am sauteeing just for a little variety. I have also fried some bacon and sauteed the onion and celery in the bacon fat and butter. I use a good low sodium chicken stock for flavor. When really pressed for time, I use a couple of bags of Pepperidge Farms Sage and Onion Stuffing Mix. The beauty of this simple recipe is the fact that it can be used with any meat or poultry that is stuffed or just as a side dish. Just adjust spices and seasonings.

I didn’t follow directions exactly but used this as the base for the best stuffing I ever made/had, I hope to be able to duplicate it from years to come.

First let me say I don’t consider myself a cook at all, so very low skill level here. This was my first time making stuffing and it was a huge success and was so easy to make. Everyone really loved how it turned out. For the bread, I used a fresh brioche loaf. I read that day-old bread is best and also saw some comments complaining about the stuffing being too soggy. So as a precaution I put the bread in the oven on a low temp (~170°) for a few minutes, and then sliced it up. Also, for the chicken stock, I just eyeballed it when adding it (instead of using exactly 1 cup). I did go easy on the stock as I prefer drier stuffing. Look forward to making again! 5 STARS!

Delicious

It turned out exactly as I expected. I haven’t yet put it in the oven inside the turkey, however I tasted it on the stove top. The chicken season and gave it a lot of flavor. I used four day old French bread that I cut into cubes.

Great ! I also added some sausage cooked in bacon grease. Well it is Thanksgiving isn’t it?

Tastes just like my dads recipe. Doubled the recipe because I use it to stuff the turkey and bake it in oven. It gives the same stuffing a little bit of a different flavor. Brings back memories. Except now I used cubes instead of spending hours on baking bread/toast like my father used to make us do as kids. Very fond memories though.

Family favorite, split poultry seasoning and add sage. Added chopped mushrooms, baked in casserole dish. Easy peasy.

Loved it. Nice and moist. It’s my go to recipe for stuffing from now on.