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Classic Bread Stuffing

Create delicious, down-home stuffing in 20 minutes!

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  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 10
 

Ingredients

3/4
cup butter or margarine
2
large stalks celery (with leaves), chopped (1 1/2 cups)
1
large onion, chopped (1 cup)
9
cups soft bread cubes (about 15 slices bread)
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/2
teaspoon ground sage
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
  • 2 In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 10- to 12-pound turkey.
  • 1 In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
  • 2 In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 10- to 12-pound turkey.

EXPERT TIPS

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Expert Tips

For 6 grams of fat and 135 calories per serving, decrease butter to 1/4 cup. In Dutch oven, heat butter and 1/2 cup chicken broth to boiling over medium-high heat. Cook celery and onion in broth mixture. Continue as directed in step 2. 10 servings (1/2 cup each).

Increase salt to 1 1/2 teaspoons. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients. 15 servings (1/2 cup each).

Add 1 to 1 1/2 cups roasted chestnuts, shelled and chopped, to stuffing. To roast chestnuts, cut X-shaped slit on one side of shell. Place on ungreased cookie sheet. Bake at 400°F for 15 to 20 minutes, stirring occasionally. Cool slightly; remove shells. 12 servings (1/2 cup each).

Simmer heart, gizzard and neck from turkey in water seasoned with salt and pepper 1 to 2 hours or until tender. Add liver during the last 15 minutes of cooking. Drain giblets. Remove meat from neck; finely chop meat and giblets and add with the remaining ingredients. 12 servings (1/2 cup each).

Cook 2 cups sliced mushrooms (about 5 oz) with the celery and onion. 10 servings (1/2 cup each).

Add 2 cans (8 oz each) oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with the remaining ingredients. 12 servings (1/2 cup each).

Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients. 12 servings (1/2 cup each).

You can bake the stuffing separately in a 13x9-inch glass baking dish at 325°F for about 45 minutes. Cover with foil for the first 30 minutes.

If you bake the stuffing separately, spoon some of the drippings from the turkey roasting pan over the stuffing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
510mg
510%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.