Traditional Stuffing

"yum"
 
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photo by Lindsey at Food.com photo by Lindsey at Food.com
photo by Lindsey at Food.com
photo by Lindsey at Food.com photo by Lindsey at Food.com
Ready In:
50mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Preheat oven to 375F and grease a 13 x 9 casserole dish.
  • Saute vegetables in margarine until onion is transparent.
  • In a large mixing bowl, mix bread, cooked vegetables and seasonings.
  • Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.
  • Place dressing in prepared baking dish.
  • Bake until thoroughly heated and lightly browned; about 1/2 hour.

Questions & Replies

  1. What is serving portion for this please?
     
  2. Do you have a slow cooker with sauage meat? I thought I saw one. Linda Hill Where do I find it please?
     
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Reviews

  1. This is just like my Grandma's. Thanks Dave!!! I added a bit more broth because I like my dressing moist. But this have excellent flavor with out being over powering.
     
  2. This was very easy to make, though I doubled the amount of broth to make sure it was nice and moist. I used both turkey and chicken broth, used celery seed instead of actual celery and added a bit more sage. It was my first time making stuffing and a stuffing expert had no complaints!
     
  3. good basic recipe for stuffing, like mom, I added some Bells seasoning to add flavor
     
  4. I thought this was pretty good, but my husband wasn't too impressed. (It's the one thing he wishes I would make like his mother.) I didn't have any sage so I substituted rosemary - a little different, but still good.
     
  5. Very good! We had this for Thanksgiving. Substituted mushroom soup for the chicken broth and I had about three types of old bread on hand, including Dark Rye which I included. Will definitely make this again!
     
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Tweaks

  1. This was very easy to make, though I doubled the amount of broth to make sure it was nice and moist. I used both turkey and chicken broth, used celery seed instead of actual celery and added a bit more sage. It was my first time making stuffing and a stuffing expert had no complaints!
     
  2. Very good! We had this for Thanksgiving. Substituted mushroom soup for the chicken broth and I had about three types of old bread on hand, including Dark Rye which I included. Will definitely make this again!
     
  3. I loved this recipe it tasted just like my Grandmas stuffing. Instead of bread I used cornbread it gave it a sweet taste. I didn't think it was dry at all it was moist and perfect.
     

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