Table of Contents » Vegetarian

Traditional Stuffing


1 loaf premium white bread
2 cups onions (about 2 large)
2 cups celery
1/2 c butter (1 stick)
2.5 t poultry seasoning
2.5 t nutmeg
2 c "no-chicken" broth


1. Cut or tear the bread into 1/2 to 1 inch cubes.
2. Spread bread cubes on a baking sheet. Dry bread for several hours or toast in oven at 350 degrees until completely dry and beginning to crisp and brown (about 20 minutes).
3. Dice onion and celery. Saute with butter until soft. Add beaten egg carefully so it doesn’t cook. Add the no-chicken broth, poultry seasoning, and nutmeg.
4. Transfer bread cubes to a large bowl. Pour the broth mixture over the bread cubes and toss to combine. Don't overmix.
5. Pour mixture into buttered pan. Let sit in fridge for at least 2 hours. Overnight is best.

Bake at 350 degrees for about 1.5 hours.


Based on Virginia Kendall's recipe.

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