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Grandma's Stuffing

Maybe not your grandma, but this is from our holiday past and still my favorite.
Prep Time2 hrs
Cook Time1 hr
Total Time3 hrs
Course: Side Dish
Cuisine: American
Keyword: casserole, dressing, stuffing, Thanksgiving, turkey
Servings: 8 servings
Calories: 378kcal
Author: dad


  • 9 x 13 baking pan
  • 12" skillet


  • 1 1/2 lbs white bread I prefer Pepperidge Farm Farmhouse® Hearty White.
  • 6 tbsp butter If unsalted, keep that in mind when seasoning.
  • 2 medium onions Diced.
  • 3 stalks celery Diced.
  • 1/4 cup fresh parsley Chopped fine. Or use 1/8 teaspoon dried.
  • 4 cups chicken stock Or, use your own turkey stock.
  • 2 large eggs Mixed thoroughly with a fork or whisk.


  • Preheat oven to 275°.
  • Tear a 1 1/2 lb loaf of white bread into 1/2" average pieces.Yes, the heels, too.
  • Spread the bread pieces out on two sheet pans and place in oven.
  • Bake for 45 minutes, turning the sheet pans, and switching between oven racks after 25 minutes.
  • Remove bread pieces from oven and let cool completely for at least an hour.
  • Preheat oven to 350°.
  • In a pre-heated (medium) skillet, melt the butter and sauté the onion and celery until very soft and brownish, but not burnt. Mix in eggs and parsley.
  • In a big bowl, mix together the bread bits and onion-celery sauté.
  • Spread the mixture in a 9" x 13" Pyrex baking dish, or equivalent.
  • Baked your stuffing for 1 hour. Check to see if it's done and bake some more or not. Serve and enjoy!




Calories: 378kcal | Carbohydrates: 49g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 698mg | Potassium: 333mg | Fiber: 3g | Sugar: 8g | Vitamin A: 564IU | Vitamin C: 5mg | Calcium: 250mg | Iron: 4mg