My grandmother Ruth was known for making stuffing using this very straightforward and basic method. With no discernible taste difference, an egg substitute can readily be used in place of the eggs. Although my family doesn’t like it, you might easily add cooked bulk sausage to this stuffing. Add more chicken stock and bake the stuffing with a foil cover for a juicy stuffing produced without the bird. For the final 20 minutes, remove the foil to crisp up the top.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound sliced fresh mushrooms
- 3 stalks celery, diced
- 2 onions, chopped
- 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
- 1 (16 ounce) package herb-seasoned stuffing mix
- 4 eggs, beaten
- 2 (14 ounce) cans chicken broth
- 2 teaspoons rubbed sage
- 2 teaspoons dried thyme
- 2 tablespoons garlic powder
- salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
- Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
- In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
- Loosely pack stuffing inside turkey cavity before roasting.
- The stuffing should taste somewhat over-seasoned as some flavor is lost during the cooking process.
- Note
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 1006 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Reminds me of my childhood. Love the flavor.
This was just the way mama used to make it.
This is my second time giving this a go. It is just too over seasoned. Even after cutting the garlic powder in half, reducing the amount of salt it is just a touch too strong/overpowering. The stuffing stayed mush in the bird. If you cooked this in a casserole dish you will have much better luck. I liked the flavors but just isn’t “the one.” Only thing I can account for is the “must” of adding pork which I have not done. If I try this again, I think I will half all the spices and cook in a casserole dish.
I have been making this recipe for years now. Great stuffing. The only change I make is omitting the mushrooms (personal preference). Great Flavor and easy to make!!!!!
My husband’s favorite!
I was looking for a recipe that reminded me of my grandma’s and this is it!! Loved it. I took the advice of others and added more sage and sausage and it was amazing!!
This is a very flavorful and moist stuffing. I used it with roasted chicken thighs and made no alterations…just don’t overcook it.
I’ve tried one homemade stuffing recipe, this is it and I haven’t looked back since! I actually don’t stuff my turkey to retain moisture, so I halve the recipe and make it a dressing/casserole. I also add chopped carrots to the recipe, yum! I usually keep the same amount of stock, and dampen the bread in stock instead of water.
This was very good! The only thing I did differently was to cut back on the amount of mushrooms (half of my family do not like them). I did not stuff the turkey, but will try it next time. It had lots of great flavor!
One of the best I haved in longe time ,My family loves it , ps. I have a picky family too. I thank you.
This is the one I’ve been looking for. Tastes just like what Mom used to make. I added a touch more sage then it called for, other then that it was perfect.
I made this for Thanksgiving and everyone loved it! I just added extra broth and put it in the oven instead of putting it in the bird.
Grandma Ruth is the best!! I made this recipe for Thanksgiving and everyone raved about how delicious it was. It’s not fancy but it tastes great.
This is a fantastic recipe! I’ve used it for the past few years and one year even substituted cornbread and a cornbread stuffing mix for the white bread. It’s excellent both ways. I echo what another reviewer wrote – this is what stuffing is supposed to taste like!
Excellent…Will make again.
I added sausage and apples. Very good.
I was a little bit dissapointed with this one. My family didnt eat this at all! Luckily, my mother in law made stuffing in her turkey. I gave this 4 stars because we didnt care for the taste but if you like these spices it is a great recipe.
I have made this stuffing for two thanksgivings now. It is moist and delicious when I cook it in the bird, but I am still working on making it as good when I make it separately. I omit the mushrooms and I add a sausage roll (the sage Jimmy Dean roll is really good if you can find it), which I cook on the stove first and break up into pieces. I skip the step about wetting the bread because it seems tedious. I just use bread that is a few days old and I toast it before I cut it up. When I made this for thanksgiving this year, I used a 34oz box of chicken broth, and it still didnt seem moist enough, so I added a cup of water and an additional egg. I pressed it into two pans and baked at 350 for about 45 minutes, the first 30 minutes with aluminum foil over the top. The flavor was great, but it didnt seem moist enough to me and it didnt really stick together as well as I thought it should. I will add more broth next time I make this and see if it makes a difference.
The hubby liked it, and even asked me to save it for leftovers! (i had alot!) I felt it was a little mushy. I suggest not wetting the bread down like stated. Just use one can of chicken broth. I will not make this next year.
Very easy to follow, and great when stuffed in the bird!! But the extra stuffing that we baked in the oven turned out much too sage-y.
I’ve never had eggs in my stuffing before so I didn’t think I would like it, but I think this was my favorite stuffing yet! Leftovers are great too!