New England Stuffing

By Yankee Magazine

Nov 07 2012

In a 1996 reader poll about stuffing, most replies came from New England, and most said they cherish a simple bread stuffing, seasoned — not too highly — with herbs, innocent of garlic, and remarkably close to antique English recipes.

Recipe yields enough to thoroughly stuff a 15-pound turkey, with a bit left over.


14 cups firm bread, cut into small cubes: white, whole wheat, or a mixture
1 cup water, chicken stock, or milk, plus a bit extra if needed
1/2 to 3/4 cup butter
1 large onion, diced, about 2 cups prepared
3 large stalks celery, diced, about 2 cups prepared
1/4 cup minced celery leaves
1/3 cup minced parsley
2 teaspoons poultry seasoning (Bell’s was the preferred brand), or more to taste
salt and pepper to taste
2 eggs, lightly beaten


Put the bread cubes in a big bowl and pour on 1 cup liquid while tossing gently so it’s evenly distributed. Set aside.

In a wide skillet melt the butter over medium heat. Add the onion and cook, stirring occasionally, until it is translucent and limp but not brown. Add the diced celery and cook 10 minutes more, or until it is limp. Stir in the celery leaves, parsley, and poultry seasoning, then pour the mixture over the prepared bread. Season lightly with salt and pepper, then toss gently (stirring compacts the stuffing) until all is thoroughly combined.

Taste for seasoning and texture. The uncooked stuffing should be a little drier than you want the finished product to be, but not much; add liquid if necessary. Stir in the eggs last, after you’ve done all the pre-roast tasting you plan to do.