World’s Best Stuffing Recipe for Thanksgiving

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Stuffing

  • 2 sticks salted butter
  • 1 cup finely chopped celery
  • 1 cup finely diced onions
  • 1 teaspoon sage
  • salt and pepper to taste.
  • 1 loaf white bread cut into cubes*
  • 1 egg, beaten

Melt butter in a large pot.  Add onions and celery and simmer over medium-low heat until tender.  Add the sage, salt and pepper.  Add the cubes of bread to the large pot and toss evenly with the butter mixture.  Carefully mix in one egg.  Spray a 9 x 13 casserole dish with PAM and add the bread mixture.  Bake at 350 F stirring at least once during baking until the bread is slightly toasted.  Keep warm until serving. *Use a tasty white bread like granny sycamores for this recipe.  I prefer to make homemade rolls a few days in advanced and freeze the cubes.  Buttery homemade rolls cut up will give this the best flavor.

Note: The original recipe called for 1 1/2 cups onion and 1 1/2 cups celery.  I prefer to reduce this amount.  If desired you can add 1 cup diced carrot.  I also reduced the amount of sage in the original recipe.  I chose to add at least one egg to help the stuffing stick together.  With out the egg my stuffing fell apart and seemed more like croutons.

Thank you Lori  for this recipe!  I love the simplicity of this recipe.  No dealing with the inside of the turkey, no sausage, no unique ingredients and it is absolutely delicious.