Plain-But-Good Stuffing

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Plain-But-Good Stuffing

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Published prior to 2008

There are as many variations on stuffing as there are imaginative cooks. The bread element can be plain white bread, cornbread, whole-wheat, herb bread or even a cranberry loaf; moisteners range from water to butter to spirits; and additions include anything from fruits and nuts to meat and shellfish, with a wide range of vegetables, herbs and spices enlivening the whole affair.

This is P.J.'s favorite. It's not heavily seasoned; the main tastes are of plain white bread and butter, with onions and celery adding some texture and tang, the poultry seasoning some traditional taste. This recipe is good for a small (10 to 12-pound) turkey; it can be increased by half, or doubled, to fill larger birds.

Follow our step-by-step photos for making this stuffing in your Zojirushi bread machine at our blog, Flourish.

8 cups bread cubes, made from a firm white bread (about 12 slices); gluten-free sandwich bread is fine
1 cup (8 ounces) butter
4 large onions, finely chopped (about 3 cups, about 16 ounces)
1 cup (5 1/2 ounces) finely chopped celery stalks (including tops)
1/4 cup chopped dried parsley (or 1/2 cup fresh)
2 teaspoons poultry seasoning
2 teaspoons salt
1 teaspoon pepper (less for a milder stuffing)
1 cup (8 ounces) chicken broth, optional; if baking the stuffing in a separate dish, outside the turkey

Place bread cubes on a cookie sheet or other wide, flat pan and bake in a preheated 350°F oven for 10 minutes. Remove from oven and set aside.

Melt butter in a large frying pan, and sauté onions and celery until soft, about 5 minutes. Remove from heat.

Place bread cubes in a large bowl. Spoon onion-celery mixture over bread. Add parsley, poultry seasoning, salt and pepper and toss mixture until it's thoroughly combined (the best way to do this is to roll up your sleeves, wash your hands and dig in). Spoon stuffing into both the body and neck cavities of the turkey, and roast.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.


  • star rating 12/10/2014
  • Scot from Bangor, Maine
  • Came out very good. I cooked it in a pan instead of a turkey and 1 cup of broth seemed like a bit too much liquid so I left some out. The recipe doesn't have any instructions on how to cook it outside a turkey besides adding the broth so I'll share how I did it. 1. Grease a walled pan with butter (a big cake pan worked fine for me). 2. Put the stuffing in the pan. 3. Slowly and evenly add 1 cup of broth (or less?) 4. Cover pan with foil 5. Cook in a preheated 350F oven 6. Leave the foil on for at least 20 minutes, then take it off to allow the stuffing on top to become that wonderful golden brown. 7. I estimate the total cooking time should be 30 - 55 minutes. I cooked mine for 50.
  • star rating 11/10/2012
  • Kate from Rogue River, OR
  • You don't include a pan size, temperature or time for cooking this in the oven outside of the turkey!
    To use as a dressing instead of a stuffing you can place stuffing in a buttered 2 qt. casserole and bake at 325°F until browned and crunchy, about 45 minutes.
  • star rating 09/26/2012
  • elizhard32 from KAF Community
  • Sorry, my taste buds may be failing me in my old age but I had to literally double the herbs and spices to reach an acceptable "taste". My daughter taught me about adding about 1/4 teaspoon granulated garlic, you really can't taste the garlic but it just taste richer......try it, you might like it!
  • star rating 11/18/2009
  • Jeanie from Double Oak, Tx
  • This is almost the same recipe that has been passed down for many generations, except we add a couple of beaten eggs and uncooked oysters chopped.
  • star rating 11/13/2009
  • Judy from Parma
  • This is almost the exact recipe I use that I got from my mom 50 years ago. Everyone raves about it and it is so simple and delicious. We have tried all kinds of fancy dressing recipes and keep coming back to this one. It's exactly what dressing should be -- a compliment to the turkey, not in competiton with it!