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Sensational Stuffing Recipe - Quick, Easy & Simple

Updated on March 25, 2020
Jackie Lynnley profile image

Jackie's articles on food and health for today's world. Recipes, advice and southern comfort all rolled into one.

This stuffing recipe tastes just like Mom used to make. Yet it just takes minutes and is great for stuffing chickens or turkeys. Also, great dressing made outside the bird and for a side dish.

I am crazy about stuffing (or dressing) and is what I look forward to most at holidays. If you think you cannot do this please just take a look at how very simple it is! I am usually in no particular hurry but this can easily be a 30-minute recipe.

Celery and Onion Stuffing


Thanksgiving Day is a good day to recommit our energies to giving thanks and just giving.

~ Amy Grant

Stuffing Like My Mother Used to Make

I so loved my mother's stuffing but never learned to make it. I first tried the bread crumbs, sage, meat broth, celery, onion and it wasn't bad but it just wasn't Mom's.

I tried the stove top stuffing mixes and they were really good but they lacked that celery and onion flavors. So I thought why not add that to the mixes.

It was pretty good but still lacked something so I cooked the meat and added that broth. That was it! Those three things (added to your mixes) are all you need to make a delicious stuffing or dressing. Dice the cooked meat in or not.

There are fantastic flavors already in the mixes and in just a few minutes you can cook up the meat, onion, and celery together to add to the stuffing mix and once the flavors that drip from your bird adds to it, it is so good! Please try it and see!



When Cheating is So Delicious!

Any recipe I share will be a cheating recipe. I am not a chef and never will be. I love to cook but it has to be simple. I have come up with many of my own recipes but they are always a cheat on someone else's.

I love Rachel Alba's recipes at HubPages (do check hers out) and I do fix many as she says to but more than a couple I changed to suit me better. I don't think she would mind, I think many cooks do this.

If you have an improvement on mine I think that is great. In fact, I would love for you to share it with us in the comments below. If you can do it quicker and easier we would all like to know!

Thanksgiving is a time when the world gets to see just how blessed and how workable the Christian system is. The emphasis is not on giving or buying, but on bei

~ John Clayton

I love including the celery tops and they add such great flavor!
I love including the celery tops and they add such great flavor! | Source

Celery Adds Some Heavenly Flavor

I never cared for celery growing up or did not know I did. I loved the odor but was an adult before I realized how good the flavor is and how so many things are so incomplete without it. Stuffing is number one on that list!

If you want to get inventive you can add mushrooms, oysters, all kinds of great things to stuffing. But I would start with this recipe for practice and to see just how well you like it.

Remember the onion and celery or meat do not have to cook completely if going in the chickens or turkey to bake even longer. I have seen some cooks put the onions and celery in stuffing raw but I just think they always taste underdone or have a bite to them I do not prefer, personally.

Also, remember that if you are not putting it inside a bird but simply eating it you need to cook everything a bit longer. Especially the meat, until it is tender and well done.

Because it seems harder to come by added meat like neck or giblets in something like turkey breast (which I prefer) you may have to trim a piece of meat underneath somewhere. It has always been easy to find underneath and unnoticeable. I rarely cubed up the meat anymore but just flavor my broth and discard it. It is just easier.

I trimmed a backbone piece from this Thanksgiving's bird and what was left I cooled and stuck in a freezer bag to freeze and use for a bone stew! Calcium delight.

"When I started counting my blessings, my whole life turned around."

~ Willie Nelson

Makes Celery Look Even Better!

Celery helps lower blood pressure and with weight loss. Has vitamin K, minerals - calcium, iron, magnesium, potassium. Reduces inflammation, soothes the nervous system, helps digestion. Helps eyes and age-related vision loss. Two studies conducted at the University of Illinois showed flavonoid luteolin found in celery decreases the growth of cancer cells. Another also showed that consuming celery on a regular basis delays the formation of breast cancer cells! So many good reasons to use celery in stuffing, besides the outstanding flavor it adds!


Quick and Delicious!

5 stars from 2 ratings of Stuffing

Cook Time

Prep time: 30 min
Ready in: 30 min
Yields: Serves twelve people


  • 2 Boxes - Any stove top dressing mix
  • 1/2 stick - Real Butter
  • 3 cups - Hot water
  • 1 or 2 pieces - Chicken or Turkey Neck or Giblets, Discarded or Chopped
  • 4 Stalks - Celery, Chopped
  • 2 Medium - Onion, Chopped


  1. Add required water amount (which is the called for the amount on the mix boxes - usually 1 1/2 cups per mix pack) to a medium pot with chicken pieces, onions, and celery. If you have no giblet or extra chicken pieces inside the bird you can cut off the wings or a small amount inside the cavity, just for flavor.
  2. Bring to boil, then reduce heat to high simmer. Low simmer if you are in no hurry. Cook 20 minutes. 30 minutes or more on a low simmer.
  3. Remove from heat. Remove chicken and discard. Strain if small bone parts could be in the broth.
  4. Add butter and stir.
  5. Put stuffing mixes in a large bowl, add broth, onion and celery mixture and stir.
  6. You may add more water if you want it moister but remember it will become moister inside the bird. Salt and seasonings are already in the mixes and very adequate. No need for more.
  7. Use half this recipe for a stuffed chicken or just a side dish.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2017 Jackie Lynnley


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