How to make it

  • 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.
  • Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
  • Place the bread cubes into a large, deep bowl.
  • 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.
  • Toss the cubes thoroughly to coat.
  • (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.
  • We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
  • Adapted from Betty Crocker's Picture Cook Book, circa 1950.
  • Note: regarding the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. You're going to have to decide for yourself. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

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    " It was excellent "
    hudsbay ate it and said...
    I tried your recipe twice and then decided to try another recipe. I have just spent the last 30 minutes trying to find this recipe again and it will now be the only one i ever use. Closest to what grandma makes and since I cant be at her house, this is the next best thing.

    You are spot on with the salt. I really dont like cooking with too much salt, but I trusted you and it was perfect.

    I will say I did modify the recipe slightly, I added a small hand full of dried cranberries to the mix and it gives a nice thanksgiving touch i think. Try it :)

    BTW, grandma is in Kirkland so maybe this is a regional perfection recipe!
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