Description
This is my grandmother’s old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It’s enough to stuff a very large bird.
Ingredients
- 30 slices white bread, lightly toasted
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 eggs, lightly beaten
- 2 cups chicken broth
- 2 teaspoons rubbed sage
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Spread toasted bread slices on baking sheets and let sit out at room temperature until hard
- about 24 hours.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9×13-inch baking dish.
- Crush bread slices into crumbs with a rolling pin. Transfer crumbs to a large bowl.
- Melt butter in a medium saucepan over medium heat. Stir in onion and celery; cook and stir until soft
- 5 to 7 minutes. Remove from heat and drain.
- Add chicken broth and eggs to bread crumbs; mix until combined and moist
- but not mushy. Add water
- if necessary
- to attain desired consistency. Mix in cooked onion and celery
- sage
- garlic powder; season with salt and pepper. Press dressing mixture into the prepared baking dish.
- Bake in the preheated oven until the top is brown and crisp
- about 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 day
Servings: 24