Thanksgiving recipes
Old Fashioned Bread Stuffing
Recipe Type: Side Dish
Author: Jon Griffin
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins
Serves: 10-12
Add this very good stuffing recipe to your Thanksgiving recipes. If you like the stuffing, this bread stuffing recipe will work great.
  • 3 loafs bread, white (or 4 if you like bread)
  • water (or chicken broth)
  • 1 giblets, turkey (boiled until cooked)
  • 2 bunches celery
  • 2 onions
  • 2 Tbls butter, unsalted
  • 1⁄2 tsp sage
  • 1 can oysters (optional, or use fresh)
  • 8 oz mushrooms (optional)
  1. Preheat oven to 350 degrees.
  2. Chop onion and celery and place into food processor until minced.
  3. Melt 2-3 tablespoons of butter in large saucepan.
  4. Saute onion and celery until heated through. Do not brown!
  5. (Saute mushrooms also at this time if wanted). Depending on how much
  6. stuffing you want and how much celery and onion you’ve chopped, you may
  7. have to saute the onion and celery in two parts.
  8. Once cooked, pour the onion/celery mixture directly over the dried out bread.
  9. Pour 1/2 tsp. sage over bread/onion/celery mixture.
  10. Then take your giblet water and pour slowly over bread. The
  11. bread will shrink as you do this. Be careful not to pour too much water
  12. in.
  13. Mixture thoroughly and smell/taste for perfect stuffing.
  14. If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
  15. If you are using oysters, add them now.
  16. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
  17. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
  18. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
  19. Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out. 

Boil the giblets in the water in 2/3 qt. saucepan until cooked (about 20/30 minutes). Remove giblets for later use or discard. Keep water and put aside.