This recipe is my Grandma’s classic stuffing recipe and was passed down to my mom. Then she passed it down to me and my sister. My family still has it every year for Thanksgiving.
13-15 cups dry bread cubes* about 2 1-pound loaves (We like to use heavier bread such as French bread so it soaks up more juice)
1 cup chopped celery
1 cup diced yellow onion
1 1/2 cups unsalted butter
2 1/4 teaspoons salt
1 teaspoon ground black pepper
1 1/2 tablespoons poultry seasoning
1 1/2 cups chicken stock (I use low-sodium broth)
2 large eggs
How to make:
Preheat the oven to 350ºF. Spray a 2-quart casserole or 9×13" baking dish with cooking spray.
In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender.
Place the bread cubes in a large bowl.
Pour the butter, onion, and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well.
Spread the stuffing evenly in the prepared baking dish. Bake for 30-35 minutes or until golden brown.
Garnish with fresh parsley or other fresh herbs such as rosemary if desired.
Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.