My Mom's Bread Dressing (Stuffing)

Deb Lund


Nothing says "holiday meal" in our house like dressing! Or as some call it, stuffing. This recipe only appeared around the holidays and it's one of those that I learned by hanging around the kitchen watching my mom as she prepared the Thanksgiving feast. Mom would start the day before, baking crescent rolls and preparing the always creative Jell-o mold. She would begin the dressing around 6 am on Thanksgiving Day. Then came the candied yams, the potatoes and the endless stream of dishes brought by the family. Holidays are to meant to create new traditions and remember old. Enjoy!

Blue Ribbon Recipe

Whether you call it stuffing or dressing, this semi-homemade recipe is fantastic. We love the addition of sauteed celery, onion, and browned bacon. Bacon adds a little smokiness to the side dish. This recipe makes just the right amount to stuff the turkey and have an extra pan of dressing on the side. It's very adaptable and delicious.

Tip: The packaged bread crumbs already are already salted. If you're looking to cut back on salt, go with low sodium bacon and chicken broth to keep the sodium content down. The Test Kitchen


★★★★★ 1 vote

1 Hr
45 Min


  • 1 lb
    Oscar Mayer bacon
  • 2 c
    diced celery
  • 1 c
    diced onion
  • 2 bag(s)
    onion and sage bread stuffing, 12 oz each
  • 1/2-1 tsp
    rubbed sage, to taste
  • 1-2 c
    chicken broth, enough to dampen dressing
  • ·
    maybe a little melted butter

How to Make My Mom's Bread Dressing (Stuffing)


  1. Cut up bacon in one-inch pieces.
  2. Brown lightly in pan. Do not drain grease. You can use any bacon you like, My mom always used Oscar Mayer which has a certain flavor.
  3. When browned. add celery and saute for 2-3 minutes.
  4. Add onions and continue sauteing until they become glassy and soft but not browned.
  5. Empty dressing bags into a large pan (I use an old roasting pan).
  6. Pour the bacon, onion, and celery evenly over the bread.
  7. Sprinkle about 1 tsp rubbed sage and mix well.
  8. Add chicken broth a little at a time. The dressing should be moist but not soggy. The bread cubes should still look like cubes but should be starting to stick together.
  9. Stuff your 12-14 lb turkey. There will be leftovers.
  10. Roast according to directions. Don't stuff ahead of time.
  11. Place the leftovers in a baking dish.
  12. Add a little more chicken broth.
  13. You can drizzle some melted butter over the top to make top nice and crispy.
  14. Bake at 350 until warm and brown, about 45 minutes.
  15. My sons love this and would eat only this for Thanksgiving with some gravy! It is a rather basic stuffing that is always a crowd pleaser.

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