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Just Like Mom's Old Fashioned Stuffing

Just Like Moms Old Fashioned Stuffing
Just Like Mom's Old Fashioned Stuffing
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Just Like Mom's Old Fashioned Stuffing is an easy side dish recipe that will bring everyone at your table joy this holiday season. Moist and warm, when fresh out of the oven, this is one easy stuffing recipe you'll turn to year after year. Nothing is better or more delicious than a hefty helping of fluffy, golden brown stuffing, and this recipe is so perfectly seasoned and super simple to make. You'll never need another stuffing recipe once your guests have had a bite of this dish -- you're biggest problem will be wondering whether you made enough to go around twice!

Be sure to ENTER TO WIN a Joseph Joseph Thanksgiving Prep Set to use while making this recipe! Leave a comment on this page and you will receive a bonus entry. Don't miss the grand prize giveaway including one of each prize featured in the 10 Days of Thanks!

Notes


  • Poultry seasoning is a pre-mixed blend of sage, pepper, marjoram, rosemary and thyme.  If you don’t have the premixed version, you can make a combination of the spices, mixing well, then measure out 1 teaspoon. 

     

  • This is the classic version but if you would like to experiment, there are many additions you can make to the basic recipe.  Try adding ½ cup of one or more of the following, cut into small pieces:  mushrooms, carrot, apples,  cranberries, or nuts.  



 





If you're looking for some great, main dish ideas to go with your fresh, summer sides, try our collection, 31 Easy Dinner Recipes for August.





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How do you serve stuffing?

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Cooking Time1 hr 15 min

Cooking MethodCasserole, Oven

Cooking Vessel Size9 x 13-inch casserole dish

Ingredients

  • 1/3 cup vegetable oil
  • 1 cup finely chopped celery, including some of the leaves if available
  • 1 cup finely chopped onion
  • 1 teaspoon poultry seasoning (see note)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 5 eggs
  • 1 (12-ounce) package herbed stuffing mix (about 8 cups)
  • 4 cups chicken broth
  • 2 tablespoons butter or drippings (see note)

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a 9 x 13 casserole dish with cooking spray.

  2. In a large skillet, heat the oil over medium high heat and saute the celery, onion and spices until the vegetables are soft, about 8 minutes.

  3. In a large bowl, beat the eggs, then add the sauted vegetables and stir in the stuffing mix and broth until completely moistened. Pour mixture into the prepared casserole and bake for 1 hour until puffy and golden brown, but the center is completely cooked. (Test with a toothpick or knife in the center it should come out clean with no liquid attached.)

  4. Optional: About 15 minutes before stuffing is completely done baking, chop 2 tablespoons butter into small bits and drop it over the surface or, if you have it available, spoon 2 tablespoons of drippings from a roasting chicken or turkey over the top and finish baking.

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The dressing in our family was cornbread based. All the other ingredients are pretty close. I started using a packaged mix after my Mother passed. It is close enough and as my family is spread far and wide it works for me. The aroma while baking is just the same as from scratch. I LOVE that smell.

I love traditional stuffing. I have been using stovetop for several years because some of the family wanted it instead, but this year I am going back to tradition. This recipe is going on my list. It reminds me of my grandmothers stuffing recipe. She used to let me mix it for her. Ive always loved the smell of it being prepared.

My mom and dad started this great tradition where they included us kids in the making of Thanksgiving dinner the day before. Mom would chop the veggies for the stuffing and set us kids to the task of tearing the bread so it could dry. Dad would be busy with preparing the brine for the bird in a large container, carefully saving the giblets for the stuffing. Dad saved the carcass and any extra drippings from the bird from the year before so he could use them to flavor the stuffing. He would freeze them the year before, then carefully set about making his broth for his delicious stuffing by roasting the bones and any extra meat and skin then would cover them with water and add whole veggies and aromatics to the water. The extra drippings were used to saute' the veggies he put into the stuffing. I continued that tradition with my own kids but began saving chicken bones and skin scraps from chicken we had made on the grill the summer before. It added just a slight smokiness that we all loved! All of those turkey and chicken bones/scraps developed great flavor while roasting and transferred that to the broth for the stuffing. Folks are always looking for the "meat" in my stuffing. lol Everyone in the family has been sworn to secrecy about how we make our stuffing... until now that is!

Almost like mom's,she added 1/2 tsp. Accent and sage to her taste and baked on side.She also used homemade cornbread.

It is somewhat like mom did. But she used cornbread.We bake our dressib WE We bake our dressing

I can hardly wait to make this dressing recipe. Yummm

I share stuffing with my turkey and the recipe that you have here sounds great and I will be trying it for my Christmas dinner. I also make stuffing an cook it the oven with pork chops on the top. The pork chops also make the stuffing taste good. My dad used to make it with the giblets from the turkey, he also stuffed the cavity and the neck. It tasted great.

This recipe sounds delicious. I have to admit, it has been so long since I have had my Mom's stuffing I have stopped trying to recreate it. However, this sounds easy enough and I do like to try new dishes. Thanks for the recipe.

Ever since I was a little girl, the stuffing was the highlight on my Thanksgiving plate. Guess what? Nothing has changed. I am forever in pursuit of the perfect dressing recipe, not that any of them are not perfect - lol.

This recipe looks good but I make mine with potatoes, eggs, onion, torn up bread,milk and sage spice. I always make extra as my family loves it. I even take this to family dinners and there is never any leftover. When I make this dressing I make enough to stuff the bird then the rest goes into the crock pot to be cooked on low for the next couple of hours while the bird cooks. When the bird is done the dressing is done. It's so DELICIOUS.

It's pretty close to mine, but I also add plenty of finely chopped Italian parsley, and a grated carrot (or two). After tasting it, I sometimes add an extra sprinkle of ground sage, and some (crushed) dried rosemary. I gotta' tell ya, it gets rave reviews every time.

Not quite like my Mom's.... used the giblets, liver and drippings from Turkey... stuffed the turkey... always moist and great tasting... and no one ever got sick because we stuffed the turkey with the stuffy instead of making it separately.....

I love this Just Like Mom's Old Fashioned Stuffing recipe. My family's traditional turkey stuffing is a noodle stuffing, but the fact that this recipe is made in the oven, and not in the bird, will be great for the die hard traditionalists at the table. I like the idea of adding mushrooms. I also think this will be a great side dish for any time of the year with chicken or Cornish hens. I can see myself using this recipe often.

Really close to my Dad's stuffing, he add sausage to his.

Close to my recipe but I don't use eggs. Always cook it in my crock pot and it's always moist and tasty.

This does sound a lot like my mom made, only we never had so many eggs. We used cheap bread and less broth, but it was good. Since then, I've come to prefer dressing smothered with rich gravy. Health food?

This is really similar to stuffing my mother would make when I was growing up. It's a nice traditional stuffing recipe and it's good to see that some things don't go out of style. I really like the addition of butter or drippings spooned over the top before the final baking. Thanks for bringing back some childhood memories!

tHIS IS NOT THE RECIPE MY MOM USED . HER RECIPE USED BISCUITS AND CORNBREAD NOT A STUFFING MIX. HOWEVER, IT LOOKS LIKE IT MIGHT BE WORTH A TRY IF THAT STUFFING MIX IS AVAILABLE.

This tasted like your classic stuffing. There was a bit less spice to it than the one my mom makes, but it was still good.

I'm not a huge stuffing fan but this was really good!

This was a great traditional stuffing recipe.

A great, classic Thanksgiving dish. I loved that this tasted just like the stuffing I ate growing up. If you like traditional stuffing, this recipe is right up your alley!

I'm not usually a stuffing person, but this was fantastic! I can't believe how flavorful it was, and not too soggy or dry like other stuffing recipes.

This was good. Great to serve with Thanksgiving dinner.

I loved this. It wasn't too wet or mushy, but it was still super soft. I loved the combination of herbs too and the crust was so flavorful! Yum!

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