Old Fashioned Stuffing

Canadian Thanksgiving is less than 2 weeks away and it got me thinking about Thanksgivings gone by. When I first moved to Alberta, Thanksgiving was the very first time I had to be away from home during the holidays and it was depressing.

So my sweet parents drove 15 hours, with a turkey (and roaster!) in tow, just so that we didn't have to spend Thanksgiving apart. And since there are some traditions that you just have to have at Thanksgiving, my Mom also made our family's Old Fashioned Bread Stuffing to go with the roast turkey. Unfortunately, there was one important thing I didn't have for the dinner.

Just like Christmas without Butter tarts, Thanksgiving just wouldn't be the same without this old fashioned turkey stuffing. Turkey, mashed potatoes with gravy and  Pumpkin Pie with whipped cream are also traditional Thanksgiving staples in my world. But my Mashed Turnip & Apple Casserole has also become a beloved tradition for my family. Add some cranberry sauce and veggies (peas are our fave) and you have the PERFECT Thanksgiving dinner!

This is my Grandma's Old Fashioned Turkey Stuffing recipe and it's about as old fashioned as you can get. It's the same recipe that my family has been using for generations. I believe it originally came from The Fives Roses Cookbook, which is well over 100 years old.

Also known as Savory Stuffing, this simple stuffing is straight up traditional. That means it's savory and contains no sweet stuff like apples. Nor is there any sausage or nuts in it.  It's simple and it's pure.

🥘 Ingredients

For this old fashioned bread stuffing recipe, you'll also need: 

• unsalted butter
• onion
• stalks of celery
• dried bread
• salt
• black pepper
• poultry seasoning
• parsley

The great thing about this turkey stuffing recipe is that it's sooo easy! You can cook it all in one pot. And you can stuff it into a turkey or you can simply cook it as a side dish. I usually cook some in the turkey and some on the side, then combine them for the perfect combination of texture and flavor.

📖Variations & Substitutions

• Bread- you can use any type of bread you like or have on hand. I like to use a mixture of white, rye, brown etc...
• Butter - you can use salted butter, but cut the salt in the recipe by ⅔
• Parsley - you could use fresh parsley instead of dried, but you will need about 2X the amount
• Lighter/WW friendly- Use a light butter and low point WW friendly bread
• Dairy-free - use vegan margarine or plant-based butter substitute instead of butter

🔪 Instructions

1. Leave the slices of bread out to dry overnight. * I use cookie sheets and turn it before going to bed. *If you forget or don't have time, you can dry it in the oven - see *NOTES. Cut into cubes.
2. On the stove top, over medium heat, melt butter (1 cup) and saute onion and celery in butter ( in large pot) until onions and celery are soft- about 7 minutes. Combine ½ of the bread and spices.
3. Heat, stirring continually until it shrinks down by about ½. Melt remaining ⅓ cup butter in microwave, then add remaining bread and spices. Then pour butter over top of it and stir continually until softened. (about 5-7 minutes).
4. Stuff turkey with stuffing.*I can usually only get about ¼ of this into a 13-15 lb turkey, so I bake the remainder separately.

⏲️ Baking Time

To bake the remaining stuffing separately:

• Spray a couple of 9X13 pans or baking dish with nonstick cooking spray and add remaining stuffing, spreading evenly. 

• Bake turkey in oven according to directions for how you usually cook a stuffed turkey. * I cook my stuffed turkey for 25 minutes per lb (if it's a 10-16 lb turkey). It takes about 5 hours. But do NOT put the stuffing in the oven yet.

• When turkey has been cooking for about 1.5 hours, fill your baster from the turkey pan juices and squirt about 3-4 full syringes onto stuffing in pans. Cover tightly and seal with aluminum foil and bake for 15 -20 minutes.
• Remove and baste again ( 2-3 syringes full). Again, cover tightly with aluminum foil, then return to oven and cook for another 15 minutes.
• Remove the pans of stuffing from oven. *It may be a little dry, but not to worry, you'll mix it with the stuffing from the turkey when it's done.
• When turkey is done, take out stuffing and mix with baked stuffing in a large bowl. It will now be the perfect moistness/texture. I have found this is the best way to do it!

So, aside from bringing the Thanksgiving turkey and the roaster, my parents had to run out and buy us a decent knife to actually carve the turkey with. Given the fact that I'd never actually had the need to carve a turkey, nor was I much of a cook at the time, I didn't even own a proper knife. Aside from Thanksgiving Stuffing, a decent knife is definitely another Thanksgiving staple!

🍽Equipment

You will need a cutting board, large bowl, a mixing spoon, a large pot, a 9X13 baking dish and casserole dish for serving this classic stuffing recipe. A turkey baster also comes in handy) And of course, you'll need a good carving knife (affiliate links) !

💭 Top Tip

 If you don't have time to leave your bread out to dry, you can dry it in the oven. Check out this post on how to oven dry bread.

👪 Serving Size

This recipe makes about 10 servings, but I always double or triple the recipe. My family can't get enough stuffing and complain there's not enough leftovers. Simply click on the (blue) number of servings in the recipe card, select the number of servings you want and the recipe will adjust accordingly!

🌡️Storage

I usually make this night before the big Thanksgiving meal. But you can make this a few days in advance and store it in the fridge in an airtight container.

And if you somehow find yourself with leftover bread stuffing, it can be stored in the fridge, in a sealed container, for up to 3 days. It also freezes well (I freeze it in a Ziplock freezer bag for up to 3 months.)

Or you can make these Leftover Stuffing Crackers! If you don't feel like doing it right away (after cooking a big meal) you can freeze the stuffing and make these at a later date,

🦺FOOD SAFETY

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.

So if you are searching for an old fashioned bread stuffing, you'll love this one. It has stood the test of time and really is the best stuffing recipe!

What are your family traditions? What tradition can you not live without at Thanksgiving?

You probably have a lot of your own traditions, but if you're looking for some new ones, then check out these Thanksgiving Traditions you will want to steal!

⭐ Reviews

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5 from 5 votes

📋 Old Fashioned Stuffing Recipe

This Old Fashioned Stuffing is straight up traditional. That means it's savory, not sweet. And it's an easy turkey stuffing, containing no sweet stuff like apples and sausage; it's simple and pure.

Course Side Dish

Cuisine American, Canadian, North American

Keyword bread stuffing, dressing, stuffing, turkey

Special Diet Vegetarian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 10 servings

Calories 230kcal

Cook ModePrevent your screen from going dark

Ingredients

• 1 ⅓ cup unsalted butter
• 1 medium onion
• 5 sticks chopped celery
• 5 loaves dried bread- I use a variety including rye, brown, white bread, french bread or any kind of bread I have on hand
• 3 teaspoon salt
• 2 teaspoon peppper
• 2 tablespoon poultry seasoning
• 3 tablespoon parsley, dried

US Customary - Metric

Instructions

• Leave the slices of bread out to dry overnight. * I use cookie sheets and turn it before going to bed.

  If you forget or don't have time, you can dry it in the oven - see *NOTES.

  But as long as it's not really soft it's fine to use.
• Cut into cubes.
  
• On the stove top, over medium heat, saute onion and celery in 1 cup butter in large pot until soft- about 7 minutes.
• Add half of the cubed bread and spices to the butter and onion mixture.
  
• Heat, stirring continually until it shrinks down by about ½.
  
• Melt remaining ⅓ cup butter in microwave, then add remaining bread and spices.
  
• Then pour butter over top of it and stir continually until softened. (about 5-7 minutes)
• Stuff turkey with stuffing.*I can usually only get about ¼ of this into a 13-15 lb turkey, so I bake the remainder separately.
  
• To bake the remaining stuffing separately: spray a couple of 9X13 pans with nonstick cooking spray and add remaining stuffing, spreading evenly. 
  
• Bake turkey in oven according to directions for how you usually cook a stuffed turkey. * I cook my stuffed turkey for 25 minutes per lb (if it's a 10-16 lb turkey). It takes about 5 hours. But do NOT put the stuffing in the oven yet.
  
• When turkey has been cooking for about 1.5 hours, Fill your baster from the turkey pan juices and squirt about 3-4 full syringes onto stuffing in pans. Cover tightly and seal with aluminum foil and bake for 20 minutes.
• Remove and baste again ( 2-3 syringes full). Again, cover tightly with foil, then return to oven and cook for another 20 minutes.
• Remove the pans of stuffing from oven. *It may be a little dry, but not to worry, you'll mix it with the stuffing from the turkey when it's done.
• When turkey is done, take out stuffing and mix with baked stuffing in a large bowl. It will now be the perfect moistness/texture.

Notes

*Please see post contents for important recipe information, substitutions and tips!

Nutrition Facts

📋 Old Fashioned Stuffing Recipe

Amount Per Serving

Calories 230 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 16g100%

Cholesterol 65mg22%

Sodium 721mg31%

Potassium 93mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 965IU19%

Vitamin C 3mg4%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 230kcal | Carbohydrates: 3g | Protein: 1g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 721mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg

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