My Moms Best PA Dutch Stuffing

judy eckman


This has been our stuffing for at least 75 years ! Moist with a crispy crust perfect for GRAVY!


★★★★☆ 4 votes

20 Min
1 Hr


  • 8 c
    cubed bread
  • 4
    eggs beaten
  • 3
    celery ribs chopped
  • 2
    large onions chopped
  • 1/2 stick
  • 2 Tbsp
    parsley chopped
  • 1/2 tsp
  • 1 tsp
    sage, dried
  • 1 tsp
    savory dried
  • 1 c

How to Make My Moms Best PA Dutch Stuffing


  1. In large bowl place the bread cubes. I use 1 loaf of white bread & cube it myself but bought bread cubes are fine. I just like to do it myself!
  2. In another large glass bowl place onion, celery & butter. Cover & microwave 3 minutes on high. Stir & recover, cook 3 more minutes or until celery is soft.Dump this into your bread cubes & stir. Add seasonings & stir again.
  3. Beat eggs & beat in the milk, you might not need a whole cup of milk it really depends on your bread. So start with just 1/2 a cup beaten in with the eggs. If bread needs more moisture slowly add more milk right into your stuffing mixture, you want very moist wet bread but NOT SOUP see picture. So start with all the eggs & 1/2 of the milk add this to your bread & stir until combined. You may add pepper to taste but i do not care for pepper so I leave it out. Now you may stuff your poultry & roast according to the birds package direction. Or grease a 9x13 pan , pat stuffing into the pan & bake uncovered 1 hour at 350 degrees.
  4. This recipe is on my Blog at

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About My Moms Best PA Dutch Stuffing

Course/Dish: Side Casseroles
Hashtags: #stuffing, #Style, #Dutch, #Pa

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