Traditional Bread Stuffing

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  • 1/4 cup butter or margarine
  • 2 medium onions, finely chopped 
  • 3-4 celery stalks, finely chopped
  • 9 cups day-old coarse bread crumbs, or 1/2 inch (1 cm) cubes 2 tsp each dried sage and savoury 10 mL
  • 1 tsp seasoned salt
  • 1/4 tsp pepper
  • 1/2-1 cup chicken broth or giblet stock


Makes enough for a 16 to 20 lb (7 to 9 kg) turkey or an 8 cup (2 L) casserole dish.

Melt butter in large skillet.

Add onions and celery; cook, stirring until tender; about 5 minutes.

Pour over bread in a large bowl.

Add seasonings; stir until well combined.

Gradually stir in broth until just moistened, but not wet.

Apple: Add 1 1/2 cups (375 mL) chopped apple to bread mixture.

Sausage: Brown 1 lb (500 g) sausage meat. Drain and add to bread mixture.

Mushroom: Saute 1 lb (500 g) sliced mushrooms in a little butter and add to bread mixture.

Oyster: Add 1 cup (250 mL) whole or chopped cooked oysters to bread mixture. Oyster broth may be substituted for all or part of the chicken broth.

Nut: Add 1 to 2 cups (250 to 500 mL) chopped nuts, pecans or walnuts to bread mixture.


Basic Turkey Gravy
When turkey is done pour drippings into a bowl, leaving all brown particles in the pan.

Let fat rise to the top and skim off. Set juices to the side.

Measure 1/4 cup (50 mL) fat back into roasting pan and place over low heat.

Blend in 1/4 cup (50 mL) flour and cook until slightly brown and bubbly.

Stir in 2 cups (500 mL) liquid (reserved juices, plus broth, milk, or water) until smooth.

Scrape brown particles from bottom of pan, and cook, stirring until mixture is thick.

Season to taste with salt and pepper.

Serve hot, refrigerate or freeze leftovers.

Note: Use turkey gravy within two days. Be sure to bring the gravy to a boil before serving.

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