Traditional English Dressing (Stuffing)
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Yield: Makes enough to stuff a 16-pound turkey.
Ingredients:
4 stalks celery, with leaves, thinly sliced2 medium onions, finely chopped
1/2 pound fresh mushrooms, broken or sliced into medium-size pieces
1/4 pound butter
8 to 10 fresh chestnuts, boiled 10 minutes, then peeled and chopped
1/4 pound (3 to 4 links) maple-flavored sausage, casing removed, cooked, drained, and crumbled (optional)
1/2 pint freshly poached oysters, coarsely chopped
1/4 cup oyster broth
1 or 2 tablespoons of sage, depending on your taste
salt and pepper to taste
12 cups 2-day-old bread, crumbled into medium-fine pieces
4 cups water, approximately
Instructions:
1. Saute celery, onion, and mushrooms in butter until softened. Stir in chestnuts and cook another 1 or 2 minutes.2. Combine the sauteed mixture with everything else except water, then slowly add water until bread is thoroughly saturated. Mix together with your hands for at least 2 minutes, squeezing to form a heavy, thick consistency. Stuffing should be pasty, not crumbly.
3. Refrigerate promptly and age at least 12 hours, tossing with a fork as often as possible before use.
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Absolutely the best. We have been making it since it first appeared in Yankee. It is our newest tradition….try it.
This is my father’s “dressing” recipe that brings back fond memories of holidays past. He was German and calling this “stuffing” was verboten, even though the turkey was stuffed with it!