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Mama's Old Fashioned Stuffing

(8 Votes)
SERVES
10
COOK TIME
1 Hr 30 Min

From generation to generation some holiday traditions never waver. That's why our Mama's Old Fashioned Stuffing will be a welcome addition to your holiday table. Made with fresh ingredients and market shortcuts, it's a cinch to recreate childhood memories.

What You'll Need:
  • 2/3 cup vegetable oil
  • 1 cup finely chopped celery (about 4 stalks)
  • 1 1/4 cups finely chopped onion (about 2 small onions)
  • 1 1/2 cups finely chopped carrots (about 3 carrots)
  • 5 eggs, lightly beaten
  • 1 (14-ounce) package cubed herb-seasoned stuffing mix (8 cups)
  • 4 cups water
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
     
  2. In a large skillet, heat oil over medium-high heat. Add celery, onions, and carrots, and sauté until light golden and tender, about 10 minutes. Let cool slightly.
     
  3. Meanwhile, in a large bowl, combine eggs, stuffing mix, water, salt, and pepper; mix until well blended and stuffing is soft. Add vegetable mixture to stuffing mixture; mix well and place in baking dish.
     
  4. Bake about 1-1/4 hours, or until golden.

If you'd like to add some new stuffing recipes to your repetoire, here are some others you can try:  Cranberry Nut Stuffing and  Holiday Sausage Stuffing. We can't decide which we like best, so we often serve two!

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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amending my previous post....to onion celery butter mix add in about 1 can of stock or chicken broth.....to taste add more if dry...oops family still wont know recipe if I don't add this in! LOL

Our moms verison and she used to cook for the amish farm help! 1 loaf bread cheap white bread torn into cubes... let bread sit in oven uncovered overnight before using this will stiffen it up so it wont turn to mush 1 stick butter melted into skillet on stovetop add 1 large onion we like Vidalia chopped add 3 to 4 stalks celery chopped cook til translucent --you will smell it when its ready for those of you who are unsure.... add to dried out cubes of bread 3 tablespoonsful of dried sage ( or equiv in fresh if you have) and 1/2 to 1 tablespoonful of poultry seasoning to taste. add in one beaten egg pour all of these over bread cubes add to bread cubes the butter celery onion mix --toss gently and pour into 9/13 size pan and cover bake in a 350degree oven for 30-45 minutes uncover and let it dry out some to desired dryness/moistness I usually give it about 15 min.. we also add to ours 3 10 4 links of mild Italian Johnsville sausages sliced up which we partially cook to get rid of some of the grease. We still have a meat processing shop(S) which locally sells their own what they call Christmas sausage and that is excellent mixed in with the stuffing before putting in the oven...will add this recipe in as none of my brothers wives know the secret to moms great dressing we all wait all year for...now for the scalloped corn with saltines recipe!!!

I just made this for supper. My husband and I really enjoyed. It reminded us of stuffing that we had in Amish country Ohio

What's with the eggs? Are they for a special purpose. I've never added them to a stuffing mix.

Hi there! There are so many ways to make stuffing (and everybody has their favorite!), but this is an old-fashioned recipe from someone's grandmother here in the Test Kitchen. She made it with eggs to make it more souffle-like and moist. She originally used white bread, cut up, but we made it a little easier by using stuffing mix. Let us know how you like this delicious stuffing!

My gram would have a fit if this is what's called "old fashioned" stuffing! We never use bagged stuffing mix. A couple loaves of good old white bread, ripped apart by hand, crust and all. No toasting, no cutting off crust. Onions, celery cooked in real butter till just softened. No carrots, and what's with the oil? To soften, either water or broth in the bowl with bread. And Bells Poultry Seasoning is a must. Little yellow box with the turkey on it. You guys call it sage. Schlep it all together and stuff your bird or bake in a loaf pan if preferred. Nothing like my grams stuffing coming out of that turkey hot and so delish.

That's the way to make dressing as far as this one's concerned. What I really looked forward to on Thanksgiving was the "test" bowl that mom would pass out b4 putting it in the oven

You almost got it right codcut. You have to slowcook the veggies in real butter with sage, thyme, and rosemary before you mix in with the bread. ;-)

Not Good where is the butter to saut the celery and onions? where is the sage to give it real stuffing flavor? where is the chicken broth or bouillon cubes mixed with hot water?

I like using homemade cornbread and the seasoned stuffing mix. Add bell peppers, onion and celery to mine, chicken broth, poultry seasoning and sage. It really tastes good.

No old fashion like I ever had. Where's the sage. Never used water oil or carrots. I believe I'll pass on this one. No offence

Really good recipe but instead of water I use chicken stock to give it more chcken flavor.

I think this is a REALLY BAD name for this dish. What in the world is old fashioned about stuffing mix? Truely, make cornbread and add your own spices.

why is it that there are no turkey bullion cubes? Just askin'

My mother's recipe, which I have used for yrs is almost the same. Mine doesn't call for carrots, oil or water. the juices come from sauteing the onions and celery. we also used plain bread cubes and seasoned it ourselves with poultry seasoning. This you would add to your own taste. There was never a 'recipe' per se', it would go according to the size of your turkey as to how much celery and how many onions were used, also how many bags of stuffing cubes. I would normally use 3 bags of cubes to 2 bunches of celery stalks and about 6 nice sized onions. As I said the poultry seasoning would be to your own taste. My mother would normally get me to taste it, so when I started making it I knew what it should taste like.

I will not be using that amount of oil. Way to much.

I have been making similar for years using white bread and adding poultry seasoning. I grew up using sage, and my husband liked it dry enough to cut it like cake for snack then turkey gravy over it for dinner. I like to sneak vegetable whenever I can.

Just about as good as Gamma made. Better than mine. Add some browned sausage and a few chestnuts, and I am back in Gamma's kitchen eating it raw!

2/3 cup of vegetable oil seems outrageous to me. I cook my onions and celery in one stick of butter or margerine and my stuffing comes out beautifully!

totally agree. also, my mom used chicken or turkey stock instead of water.

Everyone does not like SAGE.

For those who say this isn't mama's recipe, well maybe it is TODAY"S mama's recipe

where the heck is the sage ? YOU CANNOT MAKE A STUFFIN OR A DRESSIN WITH OUT SAGE..... HERE IN THE south , shame ,shame on yall !!!!

Recipe calls for......herb-seasoned stuffing. I would think the sage would be in that.

To almyra - herb stuffing does not have sage in it. When buying the bread cubes, if you want sage, buy the sage and onion package.

LOL!! Thomasrhughes... I agree but I have never heard of sage in stuffing. Stuffing and dressing are two different things in my book! haha! Totally agree in the south... gotta have sage in my cornbread dressing!

I ALSO HAVE CHANGED MOMS DRESSING. I USE 1 PACK OF THE HERB ALSO 1 PACK OF THE CORN BREAD STUFFING MIX.ALSO 1 LARGE PAN OF DAY OLD CORNBREAD.SAUTE ONION AND CELERY.ADD A SMALL BOILED DEBONED CHICKEN 6 BOILED EGGS CUT UP. USE ENOUGH CHICKEN BROTH TO MIX ADD SALT PEPPER AND SAGE EASY ON THE SALT YOU HAVE PLENTY IN THE CHICKEN BROTH.TASTE TILL ITS JUST RIGHT.BAKE FOR ABOUT 1 HOUR COVERED WITH FOIL.TAKE OFF FOIL BROWN ABOUT 15 MINS ALL THIS AT 400 DEGREES

Great dressing recipe now that's the way dressing should be made just like my Mom made it.

I buy the sage and onion stuffing mix, boil up the neck, gizzards and heart, chop them up to add to the stuffing mix along with chopped celery, melted butter, chicken broth and an egg. Cook in the slow cooker for about 6-7 hours on low. Great tasting dressing.

Very very similar to the way my mom always made it and it was the main dish everyone requested and just had to have on holidays! Some variations, but you gotta have the sage ( or use the sage jimmy deans sausage)

No carrots! And a bag of herb seasoned stuffing? Blasphemy!

Blasphemy is right. I am 76 and make stuffing or "dressing" the old-fashioned New England way. I toast the bread, some celery and onions, salt, pepper, melted butter and just enough chicken broth to moisten. and do not forget the Bell's poultry seasoning. Happy bird stuffing.

I agree with all of the above, Mom didn't have "store bought" dressing mix. She baked her cornbread the day before making the dressing. That was my MOMS old fashion dressing and I still go by her recipe. Have many compliements and requests to make the DRESSING for Thanksgiving and Christmas. Also save your bisquits that are left over for the week. Ruthie from Tn & Ga

My Mother never even heard about stuffing mix in her day. I still do not use these items and always make my own bread cubes for stuffing.

I made this as a test run for Thanksgiving and it was amazing. I am a working mom who needs shortcuts that taste like Mama made, without all the work. Thank you Mr. Food for keeping people like me in mind.

Old fashioned ? I'm in my early 60's and have never used store bought cubes of unknown origins. I pick up a couple of Italian loafs at the local bakery. To the onions an celery, I add country sausage,apples, pecans and chicken broth. No water ! Oh, and extra sage and poultry seasonings. Now that's stuffing!

I know that's right elainebraum..My Mother always used her own baked corn bread and biscuits.

Mama's Old Fashioned Stuffing? C'mon.... Mama didn't have 14 oz. bags of herb seasoned stuffing mix..... My Mama recipe (and it is old fashioned) requires hard rolls, poppy seed or plain or sesame seed..... let get stale and hard.... thanksgiving morning, soak the hard rolls in chicken broth for about 30 seconds (don't let them really get mushy) and squeeze out excess broth..... use this as the base of the stuffing.... then add celery, onions, egg, salt, pepper, poultry seasoning, etc..... Delicious

I wouldn't use carrots in dressing. I would sautee the celery and onions in real butter, chop in the giblets from the turkey, I use toasted bread (makes the stuffing a nice golden brown), parsley and instead of water I use chicken boullion (really enhances the flavor) season to taste, salt, pepper, sage and believe it or not 1/4 teaspoon nutmeg. This stuffing has worked for our family or many, many years. Hope you enjoy it as well.

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