This recipe for stuffing has become a favorite at our Thanksgiving dinners over the last few years. It’s a very comforting and tasty version of stuffing that leave you wanting seconds. I’m so confident in this stuffing that I’m making 2 batches for 8 people…we’ll be lucky if there are any leftovers!
The most important ingredient in this recipe is the bread. I use Prairie Grain Nine-Grain Bread. You should be able to find this in your local grocery store, I found it in both Virginia and South Dakota. This bread is full of seeds that give the stuffing a ton of flavor! If you can’t find that brand, just go for a good quality bread of another brand (preferably something with a nutty flavor).
Old-Fashioned Bread Stuffing Print Recipe
From Josh’s mom
1 cup finely chopped celery
1/2 cup chopped onion
1 cup chopped carrot
1/2 cup unsalted butter
1 tsp. poultry seasoning (or you could use dried, crushed sage leaves)
8 cups dry bread cubes (2-3 slices per 1 cup dry bread cubes) *I use a nine-grain bread with all the seeds
3/4-1 cup chicken broth
Salt & Pepper, to taste
Afternoon or night before cooking: cube the bread into about 1 inch cubes and leave out on cookie sheet to dry over night. I put a towel over the top before I go to bed.
In a small saucepan cook celery, carrots & onions in butter until tender but not brown; remove from heat. Stir in poultry seasoning, 1/4 tsp pepper, & 1/8 tsp salt. Place dry bread cubes in a bowl. Add vegetable mixture. Drizzle with enough broth to moisten, tossing lightly.
Bake with foil covering the lid of baking pan for 45min-1 hour. Take foil cover off for the last 10-15 minutes.