Return to Content

Bread and Celery Stuffing

Bread and Celery Stuffing
3 votes, 2.00 avg. rating (49% score)
Print Friendly

This basic stuffing for a 14- to 18-pound turkey lends itself to many variations.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 cup butter
  • 4 cups diced celery
  • 1 cup chopped onion
  • 1/2 cup chopped parsley
  • 14 to 16 cups bread, torn into small pieces
  • 1/2 teaspoon thyme
  • 1 teaspoon sage
  • Salt and pepper to taste
  • Hot water or broth


Melt butter in heavy skillet. Sauté celery, onion, and parsley over medium heat until soft, but not brown. Gently stir in bread and seasonings until mixed. Add hot water or broth to moisten dressing to desired consistency. Don't make it soggy, since bread will absorb some fat during cooking.
Updated Tuesday, December 4th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111