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Nutrition Facts
Serving Size 1 (451g) Recipe makes 4 servings
Calories 845
Calories from Fat 492		(58%)
Amount Per Serving		%DV
	Total Fat 54.7g	84%
	Saturated Fat 31.4g	157%
	Monounsaturated Fat 14.5g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 280mg		93%
Sodium 1654mg		68%
Potassium 509mg		14%
Total Carbohydrate 71.6g		23%
	Dietary Fiber 4.6g	18%
	Sugars 9.6g
Protein 18.1g		36%
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Stuffing for Sage Haters

Recipe #399599 | ½ day | ½ day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1258701
Nov 16, 2009

This is a pretty plain recipe my family has been using for over 50 years, and I am not sure whether it actually came from a cookbook or was developed by a family member. Make this recipe if you really dislike sage and want a simple but savory stuffing at Thanksgiving, Christmas, or whenever you like. You may add more chicken broth if you want moister stuffing. My grandmother always used Swanson chicken broth, but you may use any of your preference. Try to use the plainest, cheapest white bread you can find.

SERVES 4 -6 (change servings and units)

Ingredients

16 ounces chicken broth
1 cup butter
3 eggs, lightly beaten
1 1/2 cups diced onions
2 cups diced celery
1 loaf white bread, cut into about crouton sized pieces
salt and pepper, to taste

Directions

1
Preheat oven at 200 degrees farenheit.
2
Cut up loaf of plain white bread into crouton sized pieces, re-fluffing as necessary if they were smashed.
3
Place pieces into oven and bake for one hour, rotating about 3 times to get even crisping.
4
Let bread pieces sit in oven overnight.
5
The next day, preheat oven to 325 degrees farenheit.
6
Dice onions and celery.
7
Melt butter in large cooking pot or saucepan and add onion & celery, cooking on about medium heat for around 15 minutes or until onions are starting to become translucent and celery has softened a little. Stir constantly to keep butter from burning.
8
Add salt & pepper to butter, onions, and celery, and set aside.
9
Place bread pieces into large mixing bowl.
10
Lightly beat 3 eggs and pour onto bread pieces. Combine thoroughly until all pieces are coated fairly evenly.
11
Pour butter, onion, and celery over bread and combine again.
12
Pour chicken broth into bread mixture and combine once more.
13
Place everything into 9 x 13 pan that has been lightly buttered or sprayed with cooking spray so bottom will not stick.
14
You may add more chicken broth over the top before placing in oven depending on how moist you want your stuffing to be.
15
Place in oven and bake for about an hour, uncovered. You may cook for longer if you want more crisping on top.
16
Serve with turkey, mashed potatoes, green beans, and most certainly turkey gravy.
17
Enjoy.