Fluffy Bread Stuffing

Recipe by Georgia Sawhook
READY IN: 2hrs 30mins
SERVES: 8-10


  • 1 12
    loaves white bread
  • 13
    bunch celery, use just the top third,chopped (including leaves)
  • 1
    large onion, chopped
  • 1
    carrot, chopped
  • 12
  • 1
    teaspoon black pepper
  • 12
  • 1 12
    teaspoons garlic salt (can you tell I like garlic salt??)
  • 1
    can cream of mushroom soup, mixed with
  • 34
    cup water


  • Tear bread into small pieces into a large bowl.
  • Saute' the celery, onion and carrot in a frying pan with margarine until tender.
  • Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix.
  • Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
  • Mix until blended.
  • Empty mixture into a 2- quart well-greased casserole dish.
  • Bake in 350 degree oven for about an hour.
  • Cover lightly with foil and bake for an additional hour at 300 degrees.
  • Outside will be crunchy, and while the inside is fluffy and moist.