mom's basic stuffing

LovingMyKitchen avatar
By Maggie M
from In The Kitchen, OH

I grew up making and eating Mom's home made dressing. It was not until I had moved away from home that I found out about Stove Top stuffing. I enjoy that but only as a side dish and never as a stuffing. Mom's recipe is what I learned to make at an early age as she had learned it from her Mom. It's always a hit and I still make it this way today and will never change - it is perfect just the way it is. I have borrowed the picture and will provide my own after I make this in a few days.

method Bake

Ingredients For mom's basic stuffing

  • 1-2
    loaves bread - see notes
  • poultry seasoning
  • 1-2 stick
  • 1 bunch
  • 1
    large onion - yellow or white
  • 2 c
    sliced fresh mushrooms
  • 1 can
    cream of mushroom soup
  • 1

How To Make mom's basic stuffing

  • 1
    NOTE: Freezing the bread makes it much easier to cut. Use the bread of your choice. We always use plain ordinary white bread. Just be mindful of the flavor of bread that it's not too heavy to overpower the dressing and end up tasting like toast or a sandwich.
  • 2
    Preheat oven to 325 Set out several rimmed baking sheets for toasting the bread cubes. Lightly spray several baking dishes and set aside.
  • 3
    Cut up bread into small equal size cubes. Spread onto baking sheets and toast in the oven for 10 minutes - stir and toast more until they are lightly browned and dry. Dump into huge bowl. Sprinkle with poultry seasoning - up to 1 Tbsp depending on your preference.
  • 4
    While the bread cubes are baking melt 1-2 sticks of butter in a large pot. Clean 1 bunch of celery and dice it then add to the melted butter. Dice 1 large onion and add to the celery. Cook the celery and onions until tender. Add the sliced mushrooms and cook for 10 minutes more then dump the celery and onion mixture over the bread cubes. Add the cream of mushroom soup onto the mixture. Crack 1 egg into the empty soup can and whisk then pour that onto the mixture. Stir to coat everything. As you stir the bread will soften a bit. If your stuffing is too dry you can add a bit of milk or broth.
  • 5
    Now you have to decide .. in the bird or out of the bird. I don't put it in the bird anymore. I place the stuffing loosely into multiple baking dishes that have been lightly sprayed. Cover and bake for 10 - 15 minutes. Remove the cover and if the center is not hot, bake for another 7 - 8 minutes.
  • 6
    You can also cook this in the microwave - just cover then cook on high until center is hot - remove cover and allow to cool completely before refrigerating. Allow to cool completely then cover and store in fridge.
  • 7
    We like to use a loaf pan for part of the dressing and that one I pack a bit because when it's all done and well chilled it slices and fits onto a sandwich perfectly.

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