I’m a traditionalist when it comes to stuffing, and I still use the bread stuffing recipe in my 1976 Betty Crocker Cookbook. Betty Crocker calls for combining bread crumbs with lots of butter, minced onion and celery; and then seasoning with sage and thyme. That recipe is tasty – but this year I wanted to make an authentic hundred-year-old recipe, so was thrilled to find a Bread Stuffing recipe in a 1919 magazine.
The hundred-year-old recipe skips the onion and celery – and uses poultry seasoning instead of the individual spices that I usually use. It also calls for an egg that acts as a binder to help keep the stuffing from falling apart.
The seasoning for the old recipe was just right, and is perfect for those who want an authentic, old-fashioned bread stuffing recipe.
Here’s the original recipe:
And, here is the recipe updated for modern cooks:
Note: This recipe makes enough stuffing to stuff a 2-3 pound chicken. Double recipe for a 5 – 6 pound chicken; quadruple for a 10-12 pound turkey.
1/2 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
2 cups soft bread crumbs (tear bread into 1-inch pieces)
1 egg, beaten
In a large bowl stir together, butter, salt, pepper, and poultry seasoning. Add bread crumbs and egg; stir gently until thoroughly combined. Scoop stuffing into chicken or turkey body and neck cavities. Cook poultry thoroughly. Remove stuffing from poultry, and place in a bowl. Fluff with a spoon or fork, and then serve. May also be served cold.