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Old Time Stuffing

By Lorraine

Whether you call it stuffing or filling, this easy recipe for Old Time Stuffing is full of flavor and a perfect side to compliment your Thanksgiving day turkey dinner.Old Time Stuffing. I like turkey but my real favorite part of a traditional Thanksgiving dinner isn’t the golden brown bird of  Norman Rockwell paintings. It is the sides. I love them all! But stuffing, or as you may call it, filling, is what takes center stage on my plate.
 

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Editor’s note: This is an updated version of an article originally posted November 2014 with better photos and additional information.

 

Call it stuffing or filling, this favorite recipe for Old Time Stuffing is full of flavor and a perfect side to compliment your Thanksgiving day turkey dinner.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

Old time stuffing recipe

This is my favorite stuffing. A recipe I found many years ago, of all places, in a grocery store sale flyer. It is buttery and filled with the sweet crunch of sautéed onions and celery.  Old time stuffing is SO good!

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.

 

So, let’s get started…

How to make old time stuffing

Cutting bread into cubes for Thanksgiving Old Time StuffingYou can skip this step by purchasing bread cubes from the grocery store. But, if those bags aren’t as readily available during other times of the year or you want to use up some day old bread, you can make your own. Make the cubes by cutting with a serrated knife or kitchen scissors.

 

drying fresh bread cubesAllow the cubes to dry by spreading them out on a sheet pan. Cover lightly with a towel and leave them over night.

How to chop an onion

If you have been cooking for ages you certainly know the safest way to chop an onion. But if you are preparing your first Thanksgiving dinner or just beginning to sharpen your cooking skills, this little how-to will make the process easier.

 

How to safely chop an onionBegin by slicing off the top of the onion. This is opposite the root end. Slice the onion in half from the top down through the root end and peel the skins away. Lay the half onion flat onto a cutting board. With your knife horizontal to your cutting surface, make several cuts to the root end without cutting all the way through.

 

How to safely chop an onionNext, make several cuts down through the onion half.

 

How to safely chop an onionFinally, with your fingers curled so that your knuckles are close or even press against the side of the knife, make downward cuts. As you make each cut, scoot your hand back toward the root end. Curling your fingers protects your fingers from getting cut!

Dicing the celery

Next, wash and dry the celery. You can include some of the celery leaves if desired. Trim off the bottom white parts of the stalk. With the “trough” of the celery stalk facing upward, use the tip of the knife to cut it lengthwise into 2 or 3 thin strips.

 

Gather the strips into a bundle. Turn the bundle so it’s horizontal on the cutting board. Holding the bundle with your left hand if you’re right-handed or your right hand if you’re left-handed, cut the bundle crosswise across the bundle into small cubes. The closer you make the cuts, the smaller the cubes will be.

 

 

Chopping fresh parsleyFinally, chop the fresh parsley. Be sure to wash the parsley thoroughly and dry before chopping as dirt and bacteria can be present.

Cooking the celery and onion

Preparing to simmer celery and onions in butterIn a skillet, melt the butter over medium heat.

 

simmering celery and onions in butter for Thanksgiving stuffingAdd the celery and onions to the pan and cook until tender, about 7 minutes, stirring occasionally.

 

adding veggies to bread cubesIn a very large bowl, combine the bread cubes and celery mixture. Stir in the cooked sausage if using. 

 

adding herbs to bread cubesAdd the parsley, sage, thyme, salt and pepper and toss until evenly combined.

 

adding chicken broth to bread cubesAdd enough stock or broth to moisten, tossing lightly. The amount of chicken stock will depend on how dry the bread cubes are and how moist you like your stuffing. Usually 1 1/2 to 2 cups of stock is what I use.

 

old time stuffing ready for the ovenSpoon the stuffing into a greased or sprayed 2 1/2 to 3-quart casserole or baking pan. A shallow pan will bake quicker than a deeper dish and I find the stuffing bakes a little crisper in a shallow pan. It is up to you 🙂  

 

cover with foilCover and bake in 325-degree F. oven 45 minutes or until heated through. Uncover last 10 minutes to crisp up and brown the top.

 

Whether you call it stuffing or filling, this easy recipe for Old Time Stuffing is full of flavor and a perfect side to compliment your Thanksgiving day turkey dinner.

 

 

Old Time Stuffing Recipe

PRINT RECIPE

INGREDIENTS

  • 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

DIRECTIONS:
If you are using fresh bread rather than purchased cubes, you will want them to dry a little before proceeding. Spread the bread cubes in a single layer on baking sheets. Cover loosely with clean towels. Let stand at room temperature to dry overnight.

If you are using purchased cubes, just skip the above step.

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

 
 
 Some more Thanksgiving side dish suggestions…
Sauteed Apples
Easy recipe for sautéed apples made on the stovetop, is the perfect side dish for many entrees. Sweet and tender apples with cinnamon cook quickly on the stovetop.
 
 
 
Baked Sweet Potatoes
 
 
 
Sweet Honey Cornbread
You'll love this very easy sweet honey cornbread simply mixed in a bowl and baked to a golden brown. Perfect with chili, soup or meat entree.
 
 
Thanksgiving dessert suggestions you might like…
 
Classic Pumpkin PieFamous Libby's Pumpkin Pies. This recipe makes two delicious pies! It is an easy recipe and a Thanksgiving classic on the dessert table.
 
 
Thanksgiving Bundt Cake
Maple syrup glazed Thanksgiving Bundt cake with all the seasons favorite flavors.
 
 
 
Chocolate Pecan Pie
A decadent dessert, chocolate pecan pie is a classic old-fashioned favorite. Easy recipe using dark chocolate, espresso powder & corn syrup.
 
 
Jewish Apple Cake
Delicious Jewish apple cake from my mom's vintage recipe is a dense, moist cake with apples in the center and on top.

 

Count Your Blessings JournalFREE Printable Count Your Blessings Journal to jot down those big and little blessings each day in November to prepare for Thanksgiving.

 

Grateful Prayer Thankful Heart NewsletterOur Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.

   

Filed Under: Holidays, Recipes Tagged With: holidays, stuffing, Thanksgiving

Comments

  1. kitty says

    December 1, 2014 at 10:57 pm

    This sounds similar to my Mom's stuffing, Lorraine. Can you buy the potato bread already cubed? I'd love to try it. I'm like you, no sausage for me in my stuffing. Thanks for sharing this recipe!

    Reply
  2. Maria says

    November 26, 2014 at 3:26 am

    Your stuffing looks and sounds so delicious! I wish stuffing was part of every meal, every day! It's my favorite 🙂 I hope you have a wonderful Thanksgiving!

    Reply
  3. Melissa @ My Recent Favorite Books says

    November 26, 2014 at 12:53 am

    I always look forward to the Stuffing at Thanksgiving. =)

    Your recipe sounds delicious!

    Reply
  4. Lorrie says

    November 25, 2014 at 10:44 pm

    I think stuffing is the best part of a turkey dinner. Your recipe sounds delicious. I can almost smell the onions and celery cooking in the butter. Mmmm.

    Reply
  5. podso says

    November 25, 2014 at 10:20 pm

    This is similar to my recipe but I have never used sausage. I must try it. Hope you have a wonderful Thanksgiving!

    Reply
  6. Ann Thompson says

    November 25, 2014 at 10:02 pm

    This sounds like the stuffing I make. I can't wait to have some

    Reply
  7. Debby Ray says

    November 25, 2014 at 9:54 pm

    My mom always put celery and onion in her dressing and I do my best to keep her recipe alive since she is no longer here to make it anymore. I do not buy the bread cubes but toast my bread and tear up up in small pieces…just like she did when I helped her as a little girl. We also always have called it dressing instead of stuffing…I guess it's because it's cooked in a pan and not stuffed inside the bird…lol! Thanks for sharing the recipe and Happy Thanksgiving!

    Reply
  8. Adrienne says

    November 25, 2014 at 3:28 pm

    I love this kind of dressing. I make my mother's 'recipe' which is similar. It has onion and celery in it. Happy Thanksgiving, my friend.
    ~Adrienne~

    Reply
  9. Cattails says

    November 25, 2014 at 12:30 pm

    I would love this with the celery and onion! Have a happy and healthy Thanksgiving with family.

    Reply
  10. Debbie Huffaker says

    November 25, 2014 at 11:28 am

    I love stuffing….is it the same as dressing? 🙂 Happy THANKSgiving!!!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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