Old-Fashioned Holiday Stuffing

Stuffing adds body to any dish.

*When stuffing a turkey, you will need about 1 cup of stuffing for every pound of turkey. When stuffing a chicken, you will need about ¾ cup of stuffing per pound of chicken.


2 loaves slightly stale white bread, crusts removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 medium onion, chopped
2/3 cup milk or water
2/3 cup butter
2 large eggs


Break the bread into small bits and put into a large bowl. Add salt, pepper, and sage. Add the onion, mix well, and set aside. In a saucepan, heat the milk and butter until the butter is melted. Let cool slightly, then beat in the eggs. Pour the liquid over the bread mixture and toss until well blended.

Cooking & Recipes


8 to 10 cups


The Old Farmer's Almanac Everyday Cookbook

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