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  • 2 loaves white bread
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1/4 cup butter
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • salt and pepper to taste
  • parsley
  • 2 tsp. sage
  • 2 tsp. poultry seasoning
  • turkey broth



Step 1

Open the bread and allow to stale for a day.

Tear the bread into 1-1/2" pieces including the crusts.

Beat the eggs with the milk and water; sparingly drizzle this mixture over the bread and mix to just moisten.

Saute the onion and celery in the butter until translucent. Salt and pepper to taste. Add the warm onion/celery mixture to the bread. Add the parsley and a little sage. Cover lightly with poultry seasoning. Gently toss with your hands.

Gently push stuffing mixture into corner of the mixing bowl and allow to sit for 30 minutes to absorb the liquid.

Form the stuffing into balls about the size of a baseball.

When ready to bake, place in a 9x13 pan with about 1/4" hot broth in the bottom of the pan. Bake at 350* for 30 minutes. Basting a few times until browned.


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