charlie's *Grandma's Bread Stuffing


Grandma's Bread Stuffing

1 1/2 cups diced celery
1 cup coarsely chopped onions
3/4 cup butter
8 cups bread cubes -- day-old
2/3 cup turkey broth -- hot, or low-salt chicken broth
2 eggs -- beaten slightly
1 teaspoon salt
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
1/8 teaspoon black pepper
3/4 cup chopped cooked giblets -- (optional)

Saute celery and onion in butter until tender. While vegetables are cooking, turn bread cubes into large bowl, moisten with hot liquid, and cover bowl. When vegetables are tender, add to bread. Stir in eggs and add seasonings, tossing lightly. Add cooked giblets from turkey. Stuffing may be baked separately in a casserole in mod. oven (375 deg.) for 25 to 30 min.

NOTES : Page 86 - Use Giblets to make broth -

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Well-known member
I make my dad's bread stuffing very similar to this--in the turkey and NO EGGS. It doesn't need it--and of course no broth either since the turkey adds the juices. And well, I guess no butter.
If baking out of the bird the butter and broth would be needed of course but when I have done it, still no eggs.
And I have never understood the instruction--stuff lightly. I cram every bit of stuffing I can in the cavity and under the flap of skin where the neck was!! Delicious and it is that combination of veggies and herbs that gives the aroma of Thanksgiving morning!