Best Homemade Stuffing

Serves: 12-15

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This recipe is a combination of my mother's Swedish recipe and my sister-in-law's Southern Recipe. It combines the best of both for a real tasty dressing that can be either vegan or traditional with giblets. If a custardy texture is desired a couple of eggs can be stirred into the mixture before baking.


2 med to large yellow onions
1 stalk of celery
2 sticks of butter
Bells poultry seasoning
1 bag of herbed dressing crumbs
1 bag of cornbread dressing crumbs
1 box of vegetable broth,
1 tsp white pepper
1 tsp salt
Prep time: 30 minutes
Bake: 30 minutes at 350 degrees


Chop onions and celery into small chunks, by hand or food processor. Sauté in butter until soft. Cover and add a little water if necessary. Simmer until onions are clear, about 15 minutes
Place crumbs into large bowl. Sprinkle crumbs with at least 1/2 box of seasoning. Add pepper and salt. Add cooked onions and celery and toss. Add broth to desired consistency, more for moist, less if you like it drier

Add more seasonings after taste test, if needed.
Place in greased 13×9 glass pan
Cover pan with foil and poke holes to let out steam.
Bake at 350 for 30 minutes and serve hot


Use potato water from mashed potatoes or boil turkey neck and gizzard/hearts and use that broth. Can be placed in prepared turkey for baking

Best Homemade Stuffing
Best Homemade Stuffing
This recipe was featured in Aging Tree Illustrated published October 28, 2017

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