Mom’S (Jane’S) Stuffing Recipe

Name: Mom’S (Jane’S) Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 loaf Bread (1/2 Rye, 1/2 White), 1.25 Loaves Is About 1.75 Pounds Of Bread; 1 stick Butter; 4 stalks Celery, Cleaned And Diced; 2 Medium Onions, Peeled And Diced; 1 teaspoon Dried Sage; 1 teaspoon Dried Thyme; 1/2 teaspoons Celery Seed; 1 teaspoon Dried Parsley, Or Double The Amount For Fresh; 1 teaspoon Salt; 1 teaspoon Pepper; 2-1/2 cups Chicken Stock; 2 Eggs, Lightly Beaten; Butter, As Desired To Dot The Top

Servings: persons

1-1/4 loaf Bread (1/2 Rye, 1/2 White), 1.25 Loaves Is About 1.75 Pounds Of Bread
1 stick Butter
4 stalks Celery, Cleaned And Diced
2 Medium Onions, Peeled And Diced
1 teaspoon Dried Sage
1 teaspoon Dried Thyme
1/2 teaspoons Celery Seed
1 teaspoon Dried Parsley, Or Double The Amount For Fresh
1 teaspoon Salt
1 teaspoon Pepper
2-1/2 cups Chicken Stock
2 Eggs, Lightly Beaten
Butter, As Desired To Dot The Top

1
Cut the bread into cubes. Put the bread onto rimmed sheet pan(s) in an even layer and dry it in a 300 F oven for 30 to 60 minutes. Remove from oven and set it on a rack. Let it cool completely and then place it in a large bowl.
2
When you are ready to prepare the stuffing, preheat oven to 350 F
3
Melt the butter in a large skillet over medium-high heat. Add the celery and onion and saute them, stirring occasionally, until soft. This will take about 10 minutes. Add the spices, salt and pepper and stir until fragrant. This will take about one minute. Transfer mixture to a bowl and add the room temperature chicken stock. This will help cool down the veggie mix so you can add the eggs and not cook them.
4
When the broth mixture is cool enough, mix in the eggs. Pour it all over the bread in the large bowl and toss together. It should not be too gooey and should hold together. Add additional chicken stock if it seems too dry.
5
I usually cook up a sample in the microwave to taste test. Then adjust seasoning.
6
Spoon the stuffing mixture into a 13x9-inch casserole dish or baking pan and spread it evenly. Dot the top with pats of butter if desired.
7
Note: If desired, you can refrigerate at this point and bake it the next day.
8
Cover the stuffing with foil and bake at 350 F for about 25 minutes. Then remove the foil and bake for 30 minutes longer (for a crunchy top). If you prefer your stuffing to be soft and wet, leave it covered. I prefer crunchy on top.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/4 loaf Bread (1/2 Rye, 1/2 White), 1.25 Loaves Is About 1.75 Pounds Of Bread, 1 stick Butter, 4 stalks Celery, Cleaned And Diced, 2 Medium Onions, Peeled And Diced, and more.

Yes, Mom’S (Jane’S) Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mom’S (Jane’S) Stuffing

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