Old Fashioned Stuffing
My family has been making this stuffing for over 60 years. It makes enough for a very large family, but by cutting the recipe in half it will feed about 15-20 people."Came out great. We used flax seed bread instead of white bread and it tasted great. Many people who were "anti-health nuts" commented how great the flavor was and were pleasantly shocked when we told them it was flax seed bread." - ahkahn
Yield: 35 Ready in 2 hours
42 people trying soon
Old Fashioned Stuffing Preparation
Toast and break-up bread in a large bowl. Sprinkle on sage, and salt and pepper to taste. Pour beaten egg over top and toss lightly. Set aside.
In a medium saute pan, melt the stick of butter, add the diced celery, onion, and mushrooms. Saute until onion and celery are clear. Add the mustard and stir in.
Pour onion, celery mix over the bread mix and toss to combine. Pour in stock and stir. Stuffing should look wet when pressed down with a spoon, but there should not be any liquid standing.
Place Stuffing into a LARGE pan and bake at 350 degrees for at least 1 hour. Test center at 1 hour, if not heated through, leave in for 15 minute intervals, checking each time.
The full recipe will need a Very Large pan to cook in. The halved recipe will fit into a large oval 3-4 inch deep baking pan.
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