Gram's Holiday Bread Filling

Susan Bickta


This is my family's traditional bread filling recipe that was passed down by my paternal grandmother. When I smell the onions and celery cooking in the butter .... I know it's Thanksgiving!


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • 1 stick
    butter or margarine (plus additional to coat baking dish and to dot top of casserole)
  • 1 large
    onion, chopped
  • 3 - 4 stalk(s)
    celery, sliced
  • 1/2 tsp
    salt (or more to taste)
  • 1/4 tsp
    fresh ground black pepper
  • 1 - 2 tsp
    poultry seasoning (according to taste)
  • 2
    16-ounce loaves stale white bread (or equivalent amount of stale rolls (i like to use kaiser rolls)
  • 2 c
    chicken broth
  • 2-3 large
    eggs, beaten
  • 1 tsp
    dried parsley flakes

How to Make Gram's Holiday Bread Filling


  1. Heat oven to 350 degrees F. Coat the inside of a 3-4 quart baking dish with butter or margarine, Set aside.
  2. Place a 10-inch no-stick skillet over medium high heat. Add the butter (or margarine), onion, celery, salt and pepper. Cook, stirring often, until onions become translucent but celery is still crisp/tender, about 6-8 minutes.
  3. Meanwhile, place chicken broth in a large bowl. Soak bread slices in broth, 4-5 slices at a time. Wring bbread slightly to remove some of the broth. Do this until all bread is soaked and most of the broth is used. Bread should be the consistency of cookie dough only slightly looser.
  4. Add celery mixture and poultry seasoning to bread. Add eggs and parsley flakes and mix well.
  5. Transfer to prepared baking dish. Dot with additional butter.
  6. Bake for 30-40 minutes or until hot, bubbly and browned around the edges.

Printable Recipe Card

About Gram's Holiday Bread Filling

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American
Other Tag: Heirloom

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