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.
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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
- 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.
- 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.
- 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.
⏲️ 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
Did you make this stuffing recipe? Please RATE THE RECIPE below!
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📋 Old Fashioned Stuffing Recipe
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
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.
Sue
Stuffing is the best part of Thanksgiving in my opinion and this recipe looks both easy and delicious.
Love the new logo too!
Terri Gilson
Thank you! I agree, Sue - stuffing is the best part!
Raia Todd
I'm all over this come Thanksgiving! It looks delicious!
Terri Gilson
Thank you, Raia. Hope you enjoy it!
Andrea Metlika
This stuffing is perfect. I like that you use a variety of bread to make it and don't add any of those things that don't belong in stuffing.
Terri Gilson
thanks, Andrea. Yes, the variety of breads gives it a nice depth of flavour!
Veena Azmanov
My kids love stuffing as a meal itself. This is surely awesome.
Terri Gilson
Thank you, Veena. My kids are the same!
Genevieve from @fittyfoodlicious
This stuffing looks delicious! Pinning for later, thank you!
Terri Gilson
thank you!
Sondra
I bought four 8oz bags of dried bread to use for this recipe. Is that enough or close to the equivalent to 5 loaves?
Terri Gilson
Hi Sondra,
No, that would not be enough to make the amount I make. A typical loaf of bread is 15- 20 oz, so you'd need to double the amount you bought to make the entire recipe. But you could simply use 1/2 of everything else, if you want to make less. Enjoy!
Terri
Becky Lovett
do you cover the pans with stuffing in them with foil?
Terri Gilson
Hi Becky - yes I do!