Fluffy Stuffing

Leah Stacey


I know I'm from the south and I should eat "dressing" but this is what I ate growing up. My mom calls this Yankee stuffing. This is one of my grandmother's recipes. She got it from a 1950's cookbook. This was the one thing I got to help my mom with for Thanksgiving dinner when I was little. I would sit at the table and tear up the bread pieces watching the Macy's Thanksgiving Day parade. I usually double this recipe for a large crowd.

pinch tips: How to Quarter a Chicken



15 Min


30 Min




1 c
onion. chopped
1 c
butter or margarine ( i like to use margarine because it doesn't burn as easily as butter)
6 c
soft bread, cubed or just torn
6 c
rice krispies
1 1/2 tsp
poultry seasoning
1/2 c
chicken broth ( you can use canned broth or homemade broth from the turkey giblets)
salt and pepper to taste

Directions Step-By-Step

tear up or cube the bread. You can use white, whole wheat or a mix. Pour the 6 cups into a large bowl add the 6 cups of Rice Krispies. Toss together.
cook onion in butter or margarine until golden and onions are clear. Add poultry seasoning to this a stir.
Pour over rice Krispies and bread cubes. Mix well.
Place the mixture in a baking dish. Drizzle the broth over the mixture.
Bake at 350 degrees for 30 minutes ( cover if desired soft and uncover for crunchy)
GIBLET BROTH: Boil the neck, liver, and other things stuffed in the turkey when bought. Simmer for about 1 hour. Use 1/2 cup of broth for the stuffing. Discard the rest.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, Heirloom