I remember as a child, sitting with a huge bowl before me and bags of Wonder bread next to me. My mom and aunt scurried about in the kitchen prepping for the feast. It was my job, as little cousins watched or played nearby, to tear the slices of bread into small pieces. It seemed to take forever to complete this task and there were many pieces of bread that were left too large.
Making stuffing is pretty easy and nowadays I purchase bread cubes making the childhood task a memory. There is time involved in chopping the vegetables but the aroma that fills the house as they simmer in butter makes it all worth while.
Favorite stuffing recipe
Make it as written or put your own slant on it. I omit the sausage but you might love the sausage and want to add even more than the half-pound suggested.
I use potato bread because I think it is way, way better than using plain white. But, you be the judge. Adjust the quantity of onions and celery if you want. Same with the herbs. But, really, the stuffing is near perfect just as the recipe is written.
Old Time Stuffing Recipe
24 cups bread cubes (1 1/2 lbs.) (potato bread cubes are preferred)
1 1/2 – 2 cups chopped celery
1-1 1/2 cups chopped onion
1 cup butter, melted
1/2 lb. bulk pork sausage, cook and drained (optional)
1/2 chopped fresh parsley
1/3 cup chopped fresh sage (1-2 Tbs. dried sage)
1/4 cup chopped fresh thyme (2-3 tsp. dried Thyme)
1/4 tsp salt
1/4 tsp. pepper
1 1/2 to 2 cups chicken broth
Spread bread cubes in a single layer on baking sheets. Cover loosely with clean towels. Let stand at room temperature to dry overnight.
In large skillet, cook celery and onion in butter until tender. In a very large bowl, combine the bread cubes and celery mixture. Stir in the sausage if using, parsley, sage, thyme, salt and pepper. Add enough stock or broth to moisten, tossing lightly.
Spoon stuffing into a 2 1/2 to 3-quart casserole. Cover and bake in 325-degree F. oven 45 minutes or until heated through. Uncover last 10 minutes to crisp up and brown the top.
Makes 12-16 servings
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