Holiday Stuffing

Kathey Jo Hickey-Van Otten


Mama made the best stuffing around. I can't duplicate one myself, so I use her recipe. It takes some time as the bread is baked and cut into pieces, seasoned first. Try it, you will like it.

★★★★★ 1 vote
A whole bunch of people!!
30 Min
55 Min


loaves of homemade bread, cut up into small squares pieces
1/8 c
1/8 c
1/8 c
1/8 c
rosemary, dried
1/8 c
poultry seasoning
1/8 c
black pepper
1/8 c
large onions, chopped up
1 bunch
celery stalks-chopped in pieces
eggs-hard boiled and cut up
1 gal
poultry stock or vegetable stock
2 c
chopped chestnuts
1 c
chopped pecans or walnuts
2 c
cranberries or cherries-optional


1Set oven to 350 degrees. Mix all the ingredients together in a very large bowl. You can cut the recipe down to suit your family size. I have a large family, thus, the large amounts. We also like to taste the seasonings, so I add more than usual.
2When the dry ingredients are mixed well, add the stock. I will save the stock of chicken sometimes when making a chicken dish that i don't need stock. I freeze it for use in stuffing. Other wise, you will need at least a gallon of stock, at least.
3I put gloves on my hands and mix the stuffing up thoroughly. I wear an apron as it can get messy. When it is all mixed together, part I put in tuckey and the rest goes into oven to cook for about an hour. Do not let it bake to where the top is hard, so watch it and keep it on the softer side. It rates high with my family.
4Tip: To add color, I will often use cranberries, even drived cherries mixed in and cooked with the stuffing. REally looks pretty and attractive with the red color.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: For Kids