Best Stuffing Ever Recipe

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Best Stuffing Ever

Mary CG


We have been making this stuffing for year and years, there were times when I thought I'd change it...but I always go back to the way my Grandfather made it.

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1 Hr


1 Hr


1 large sweet onion chopped, but not too small
1 bunch of celery, washed and chopped
fresh parsley (1 small bunch chopped and no stems)
2 sticks butter
2 large loaves of good bread, left out over night to dry i use white or sour dough
2 large cans of chicken broth
salt and pepper to taste
2 tsp of poultry seasoning
3 cups of instant mashed potatoes made and cooled

Directions Step-By-Step

Tear up your bread in bite size pieces...put this torn up bread in a large enough bowl or pan leave this out over night, tossing every once in awhile, you want it a bit dried out.
The next day, prepare your onions and celery and parsley, make your mashed potatoes using half a stick of the butter and instead of all water, use some of the chicken broth, half a can is good in the potatoes. Let the potatoes cool a bit so you can handle "hand mixing". Now mix all ingredients together along with the seasonings...and start by pouring the half of can of broth in the stuffing,...Start with half a can, mix, then add to your likeness of moistness..It's hard to be accurate as it's by "feel". you don't want it mushy, but you also don't want it dry, add one stick of melted butter and toss again lightly.
Place the stuffing in a buttered and big enough baking pan, top with some snips of parsley, cover tightly and bake at 350 for one hour..when the stuffing is almost done, take off the foil and let bake another 15 or 20 minutes.
I do not make this too far in advance, although you could mix it all the night before you will bake it..let it out of the fridge an hour before baking to bring it up to room temperature.

About this Recipe

Course/Dish: Other Side Dishes