Bread Stuffing or Dressing with Variations

Bread Stuffing Or Dressing With Variations

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Joanne Hendriksen


You are sure to feed the entire family with this easy to make Stuffing for Your Thanksgiving meal.


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15 Min
1 Hr


  • 3 c
    chopped onions
  • 3 c
    chopped celery
  • 1 lb
    unsalted butter
  • 1 gal
    no salt chicken stock, more or less depending on dryness of the bread.
  • 1 Tbsp
  • 1 Tbsp
    ground black pepper
  • 2 c
    ground poultry
  • 1/4 c
    fresh or dried sage
  • 1/2 c
    chopped fresh parsley
  • 4 lb
    dried bread cubes (about 33-35 cups)

How to Make Bread Stuffing or Dressing with Variations


  1. Preheat oven to 325° F.
  2. Sauté onion and celery in butter until lightly browned. 
  3. Add water or stock and salt, pepper and poultry seasonings.  Cook until hot.
  4. Remove from heat and add bread.  
  5. Toss lightly until thoroughly mixed. 
  6. Avoid overmixing to prevent soggy, compacted dressing. 
  7. Stuffing should be moist but not wet. 
  8. Transfer to prepared pans. 
  9. Bake for 45-60 minutes or until heated through.  Do not overcook.  
  10. HINT:  Use 3 ounces of poultry base added to the 1 gallon of water.  Stock or soup base is a concentration of cooked meat, poultry, seafood or vegetables, plus cooking juices and seasonings.  It generally comes in a puree or paste-like form.  Most are highly salted.  Reduce or omit salt from the recipe when using the base.  Find this product in some supermarkets or in restaurant or catering supply stores.  
Sausage: Reduce amount of bread cubes by about 1 cup.  Add 2 pounds pork sausage, cooked and well-drained.  
    Apple:  Reduce amount of bread cubes by about 1 cup.  Add 1 pound tart apples, finely chopped, to the bread and liquid mixture
    Mushroom: Reduce celery and by about 1 cup each.  Sauté 2 pounds fresh mushrooms with the vegetables
    Chestnut:  Reduce amount of bread cubes by about 1/2 cup.  Add 1 pound cooked, chopped chestnuts.  
    Oyster:  Add 1½ pounds oysters to the bread and liquid mixture
    Fruit and Nut: Add 1 pound raisins or dried cranberries and 2 cups chopped pecans, walnuts or almonds to the bread and liquid mixture.  Lightly brown the nuts in 1 stick of butter before adding to stuffing.

Printable Recipe Card

About Bread Stuffing or Dressing with Variations

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

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