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Betty Crocker’s Classic Bread Turkey Stuffing Recipe


  • 12 cups bread, cubes 
  • 1 cup unsalted butter
  • 34 cup minced onion
  • 1 12 cups chopped celery, stalks and leaves
  • 1 cup chopped mushroom(optional)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon ground sage
  • no-salt-added chicken broth


    1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
    2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
    3. Place the bread cubes into a large, deep bowl.
    4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
    5. Toss the cubes thoroughly to coat.
    6. (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
    7. We’ve made this stuffing in the crockpot, as well, adding the chicken broth for moistness. .

    This recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I’d recommend reducing the amount of salt.  Adapted from Betty Crocker’s Picture Cook Book, circa 1950