Real Recipes From Real Home Cooks ®

mom's stuffing

★★★★★ 1
a recipe by
Tam D
The Dalles, OR

I love Stove Top Stuffing. There. I said it. But when my family needed to remove gluten from our diet, we were desperate for a good stuffing/dressing that we could eat -- holidays are just not the same without the food you love. This is my own recipe, and I'm very proud of it :) My family loves it so much I always have to make a huge pot! I hope your friends and family enjoy it as much as we do. The prep takes a little time, but it's very easy, and no fail :) The recipe is very adaptable to vegetarian, and is just as tasty with regular bread that's not GF.

★★★★★ 1
serves about 10-12
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For mom's stuffing

  • 1/2 c
  • 2 lg
    yellow onions, chopped
  • 2 c
    celery, chopped fine
  • 12 c
    bread cubes*
  • 1 1/2 tsp
    each: marjoram and salt
  • 3/4 tsp
    each: sage, thyme, pepper
  • 1 tsp
    parsley flakes
  • 1/2-1 c
    chicken broth

How To Make mom's stuffing

  • 1
    Chop onion and celery.
  • 2
    Saute onion and celery in butter, in a large 4 qt. (oven-safe) pot, over medium heat. Stir often, until soft and golden. This will take about 20 minutes.
  • 3
    While the vegetables are cooking, cut your bread into cubes. Set aside.
  • 4
    Stir the seasonings into the onion and celery mixture. Add chicken broth, and heat just to boiling -- do not boil.
  • 5
    Turn off heat, and stir in bread cubes. Toss to coat, till everything is blended well. If you need more broth you can add it here, but you don't want it too wet. It's going to soften more as it warms in the oven.
  • 6
    At this point the stuffing is ready to serve. But it's even better if you warm it in the oven, at 350* for 20-30 minutes. For moist stuffing warm it right in your pot. If you like your stuffing dry, spread it in a shallow baking dish for this step. This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
  • 7
    *Fresh or dry, it doesn't matter, just what you have on hand. If what you have is fresh, just cut it up an hour or two before you want to use it, or lay it on a baking sheet in the oven while you preheat. Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing. I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
  • 8
    NOTES: For weeknight dinners I just make half the recipe. The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together. If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock. This recipe really is no fail!