I have to share my Great Aunt Josephine’s delicious stuffing recipe with you before the holidays!
My Aunt Jo was a farmer’s wife. Her and my Uncle Sonny had a farm in Iowa where they grew crops and tended to an array of livestock. Aunt Jo cooked three square meals a day from scratch. My mom says she was one of the best cooks she’s ever known.
The best part of this delicious stuffing recipe is you can make it the day before! Take it out Thanksgiving morning and bake it.
|Cook Time||15-20 Minutes|
- 10 cups Bread cut into 3/4 inch pieces Mix of whole wheat, white and multi-grain
- 1 cup butter plus more for baking dish
- 1 large yellow onion diced
- 3 large celery stalks, diced
- 2 garlic cloves, chopped
- 2 teaspoons salt
- 2 teaspoons poultry seasoning
- 2 teaspoons dried rubbed sage
- 1/2 teaspoons fresh ground black pepper
- 1/2 cup roughly chopped fresh parsley leaves, can use dried but use less
- 2-3 cups low-sodium chicken broth
- Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a re-sealable plastic bag at room temperature, up to 1 week.)
- In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and poultry seasoning and garlic and cook a few minutes more. Transfer to bowl with bread. Add the broth 1 cup at a time until the bread is very moist but not soupy. Use more or less broth if needed.
- Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Dot with butter. Cover with buttered foil or use Pam; refrigerate until ready to bake. Bake at 375 degrees about 30 minutes. Uncover and bake additional 15-20minutes until lightly browned.
- I put a little of the stuffing in a bowl and microwave it to check for flavor. I add more seasoning if needed. I make the night before and refrigerate.
How much and what kind of bread? It isn’t in the ingredients list. Also, is the quantity for butter a typo? That seems too much.
Hi Wanda, it was my first time using this recipe template and it deleted the bread. I updated the recipe but you will need 10 cups of bread cut into 3/4″ cubes. I use a mix of white, wheat and multi grain for flavor. That is the correct amount of butter.
Silly question (from someone who has never made stuffing before)…how much and what type of bread do you use?
Hi! That was my first time using that recipe template and it deleted the direction! Major oops. I added it on there but it is 10 cups of bread. I use a mix of white, wheat and multi grain for flavor. If I’m lazy, white and wheat. Cut it into 3/4″ pieces.