My Family's Old Fashioned Bread Stuffing

Carol Perricone

By
@coolbaker1

When my parent's married in 1949, my grandma Frieda gave mom her stuffing recipe. It is plain, and simple, very basic, but for 64 years we have been eating this version stuffing for Thanksgiving.

Once or twice I tried adding sausage, or tweaking the recipe, but I have always gone back to the original.

Here is the original 1949 version of Grandma Frieda's stuffing. Hope you enjoy it!! :)


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Rating:

Comments:

Serves:

many guests

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
butter (1 stick) melted
12 c
white bread, toasted and cubed (about 3-1 lb loaves)
1 c
finely chopped onion
3 c
finely chopped celery
fresh parsley or dried parsley, to taste
1 Tbsp
salt
1 Tbsp
poultry seasoning
1 tsp
paprika
1/2 tsp
black pepper
2
eggs, slightly beaten

NOTE: DO NOT STUFF THE TURKEY OVERNIGHT. IF MAKING STUFFING THE DAY BEFORE, REFRIGERATE OVERNIGHT, THEN STUFF THE TURKEY IN THE MORNING. ALSO; DON'T ADD THE EGGS TO THE STUFFING UNTIL RIGHT BEFORE BAKING IT, OR STUFFING THE TURKEY.

Directions Step-By-Step

1
Toast your bread, then slice it into bite sized cubes and put in a large mixing bowl.
2
Add the seasonings to cubed bread and toss lightly.
3
Add butter to a large saute pan, add onions and celery, and cook until vegetables are tender, about 5 minutes. Add to the bread mixture, and mix well.
4
If baking right away, add egg to bread mixture, then put all of the stuffing into a 3 qt. baking dish, and cook for 1 hour, covered, until hot. (If you like crispy stuffing, remove cover for the last 15 minutes of cooking.

NOTE: If baking the stuffing set your oven at 350 degrees.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: American
Other Tags: For Kids, Heirloom