Thanksgiving Stuffing

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).

The secret weapon

Old-Fashioned Bread Stuffing       Print Recipe
From Josh’s mom
Serves 8-10


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.

Veggies chopped

Bread cubed

Soften the veggies

Veggies, bread, & stock mixed.


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