Gramma’s Traditional Bread Stuffing Recipe

HomeEc CookbookThanksgiving is a few days away! We’re having a small family dinner this year but I will still be making the usual amount of stuffing! Maybe I’ll be able to go back for seconds this time! Usually by the time I get back up there to get another spoonful all that’s left is a crumb or two! Stuffing is one of my favorite Thanksgiving things! Yum!

The recipe I base my stuffing on is out of an old Home-Economics book my Gramma Newman gave me when I first started homemaking :) It’s called “Practical Cookery – A Compilation of Principles of Cookery and Recipes” (23rd Revision)! This is the 1965 edition and I love that it’s filled with recipes like Creamed Meat on toast, Boston Brown Bread, and Icebox Cookies!  Wait! You’re here for the dressing! This stuffing is good, I’ll update the post with a picture after I make it for Thanksgiving! How do you make your stuffing?

Gramma's Traditional Bread Stuffing Recipe
Prep time
Cook time
Total time
A basic stuffing great for stuffing your turkey or even your pork chops with.
Recipe type: Side Dish
Serves: 12
  • 4 c ½" cubed dry mixed bread
  • 1 - 1½ cups hot chicken stock
  • ¼ c butter
  • ½ c chopped celery
  • ½ c chopped onion
  • ½ tsp salt
  • dash pepper
  • ½ tsp. dried sage
  • 1 Tbs finely chopped fresh Parsley (or 1 tsp dried)
  • ½ tsp dried rosemary (optional)
  • ¼ tsp dried thyme (optional)
  • 1 egg, beaten
  • Cooked, chopped turkey giblets (optional)
  1. If your bread isn't dry enough then place cubed pieces in shallow baking dish and bake at 325 degrees for 20-25 minutes or so stirring every 5 minutes until dried out. Soft bread makes for soggy stuffy yuck! (I do this the night before)
  2. Melt butter in large skillet or stock pot and saute onions and celery until tender and onion is translucent. Stir in seasonings.
  3. Add dried bread to sauteed veggies and toss gently to mix.
  4. Slowly add warm chicken broth ½ cup at a time and toss lightly after each addition until moist but NOT soupy. Use more or less to suit your preferences..
  5. Add egg and giblets if using, and toss to combine.
  6. Spoon stuffing into turkey cavity immediately before roasting (while still warm) and remove stuffing from turkey immediately after removing bird from oven. Alternatively you can spoon stuffing into a lightly greased casserole and bake at 325 degrees for 35 - 45 minutes, occasionally basting with turkey/chicken broth.


– You can never have too much stuffing, this recipe makes enough for a small 4lb bird. I like to times everything by 4 to get enough for my big 16 – 20 lb bird (using only 3 eggs though).

– I often use more sage than the recipe calls for. Taste the mixture before you add your egg to see if seasonings need adjusted!

– For a sweeter stuffing, omit the giblets and saute 1 small peeled and chopped Granny Smith apple with the celery and onion.

– Also I love getting the bags of mixed dried bread cubes from the bakery department when I can find them. If I can’t then I buy several different bags of loaves and/or rolls to give my stuffing depth.  This year I’m trying Italian loaves, Whole Wheat rolls and Multi-grain buns for my mixture (a bit of pumpernickel thrown in is awesome too!)! It’s stuffing, you really can’t mess it up! Do be sure to make plenty of Turkey gravy from your pan drippings to drench your stuffing in!

HomeEc Cookbook stuffing

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About the Author

Henrietta Newman is a self-loving empty-nester into smudging, nature, yoga, fitness, healthy living, hunting, camping, hiking, tech, video games, gadgets, recipes, reviews and more.
With a love for the outdoors and visiting local attractions in and around NW PA and Lake Erie, you never know what you'll find in my nest! Subscribe to A Hen's Nest so you don't miss the fun!



  1. 1

    I will have to keep this for Christmas. That sounds really yummy!

  2. 2

    Yum! I love stuffing, and use my great grandma’s recipe (well, ingredients as there’s no actual measurements). I pull the neck and giblets out of the bird and boil till super tender with a nice glob of butter. Then I dice these up (throwing the neck bone away) and toss into bread cubes w/ a chopped onion and lots of celery (I always use the leaves, too). Then I add the water I boiled the giblets in, 1 – 2 eggs, and a whole lot of sage and a tiny bit of salt and pepper, mix and stuff into the bird :) I love your idea of mixing bread types – it sounds really good!

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