Easy From Scratch Stuffing Recipe
Looking for an Easy From Scratch Stuffing Recipe? This old fashioned stuffing recipe is full of flavor and can easily be made ahead! This stuffing recipe has REAL bread, tasty sausage and tons of herbs & spices. Whether you stuff your turkey with this stuffing or not, you’ll want to eat a whole bowl of this stuffing recipe!
I love stuffing. I’d eat it year round.
In fact, I do eat the boxed stuff year round! (I love to use it in this chicken and stuffing recipe!)
Once a year though, I pull out this old fashioned from scratch stuffing recipe and I make a huge roasting pan full of it!
It’s SO good…and it has some unexpected ingredients in it!
This Old Fashioned From Scratch Stuffing Recipe might be a lot of work…but it’s soooo worth it.
Do it just once and you’ll have to do it again!
(you also will want to check out my sweet potato casserole recipe AND my mashed potato recipe which is practically award winning!)
Old Fashioned From Scratch Stuffing
Inspired by Paula Dean
Ingredients
- 2 loaves white bread (I used Pepperidge Farm…it was recommended and it worked well!)
- 2 cups cooked white rice
- 1 sleeve crushed saltines
- 1 pound bulk breakfast sausage
- 2 cups chopped celery
- 1 large onion, chopped
- 7 cups chicken stock
- Salt and freshly ground black pepper
- 1 teaspoon dried sage leaves
- 1 tablespoon poultry seasoning
- 3 eggs, beaten
- 1/4 stick butter, melted
Directions:
- Tear up your bread into small-ish pieces. It doesn’t have to be perfect! Lay it out on a baking sheet and dry it out in a 250 degree oven. I had to do several batches!
- Next, mix together your dried bread, your white rice and saltines.
- Cook your breakfast sausage, celery and onions together until the sausage is browned and the celery and onions are translucent.
- In a VERY big mixing bowl or pot, stir the sausage mixture into your bread/rice/saltine mixture.
- Add chicken stock, salt, pepper, sage, poultry seasoning and stir
- Add eggs and butter and stir thoroughly.
- Pour stuffing into a large casserole dish and roasting pan that has been greased with butter.**
- Cook in a preheated oven (350 degrees) for around 45 minutes.
Enjoy!
** Alternatively, you could stuff this into your turkey! You’ll likely have too much for one bird though, so still expect to bake some of it.
- 2 loaves white bread (I used Pepperidge Farm…it was recommended and it worked well!)
- 2 cups cooked white rice
- 1 sleeve crushed saltines
- 1 pound bulk breakfast sausage
- 2 cups chopped celery
- 1 large onion, chopped
- 7 cups chicken stock
- Salt and freshly ground black pepper
- 1 teaspoon dried sage leaves
- 1 tablespoon poultry seasoning
- 3 eggs, beaten
- 1/4 stick butter, melted
- Tear up your bread into small-ish pieces. It doesn’t have to be perfect! Lay it out on a baking sheet and dry it out in a 250 degree oven. I had to do several batches!
- Next, mix together your dried bread, your white rice and saltines.
- Cook your breakfast sausage, celery and onions together until the sausage is browned and the celery and onions are translucent.
- In a VERY big mixing bowl or pot, stir the sausage mixture into your bread/rice/saltine mixture.
- Add chicken stock, salt, pepper, sage, poultry seasoning and stir
- Add eggs and butter and stir thoroughly.
- Pour stuffing into a large casserole dish and roasting pan that has been greased with butter.**
- Cook in a preheated oven (350 degrees) for around 45 minutes.
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