Traditional Baked Stuffing

READY IN: 55mins
Recipe by New Mom Kate

This recipe was handed down by my great-grandmother. It is a family favorite that we make every Thanksgiving. This traditional stuffing has a crispy top with a moist inside. No need to worry about stuffing the turkey this year! This tasty side-dish bakes in a casserole dish or Pyrex bowl.

Top Review by Roxygirl in Colorado

I really liked the stuffing, New Mom Kate. I had been wanting to try one with milk. I added some grated carrot (I love it in stuffing) and covered my pan with foil for most of the cooking time (since I like kind of "mushy" stuffing), uncovering at the end to get some crispy edges. I used one cup milk (it was pretty wet but not soggy). This was delicious tasting and I think the milk made it fluff up more. Thanks for posting. Roxygirl

Ingredients Nutrition

Directions

  1. Mix onion, celery, parsley, melted butter, egg and poultry seasoning in a large bowl. Stir.
  2. Add bread crumbs and stir with a spoon to evenly distribute the mixture.
  3. Slowly drizzle milk over bread while stirring until bread cubes are moist but NOT soggy. (May need a bit more or less milk than this recipe calls for.).
  4. Stir in salt and pepper.
  5. Pour in a greased casserole dish or Pyrex bowl. (A 9x14" baking dish will do in a pinch).
  6. Bake at 350 degrees for 35-45 minutes or until bread cubes on top are crispy.

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