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Traditional Bread Stuffing Recipe You Can Make Ahead and Freeze

Updated on January 19, 2011

Enjoy this old-fashioned bread stuffing recipe all year when you make it ahead of time and freeze in small portions.

Is stuffing something that you reserve for Thanksgiving or Christmas! Perhaps there is just too much work involved. Maybe the version you are used to is just not "healthy." This recipe may change your view of stuffing.

It's traditional. That means it has withstood the test of time.

It's healthy. We'll show you how to tweak it!

It can be made ahead and frozen. That's right. You don't have to wait until the night before. In addition, you can make a little extra to have on hand for any time of year. See the tip section on how to make a stuffing muffin.

Ingredients for Bread Stuffing Recipe

As we used to tell our customers almost everything is optional...of course, you do need bread! If your family doesn't like sausage, leave it out. If you love veges, add more.

Tip: We do not saute our vegetables. Instead, we cut them up very small which allows them to easily soften during the cooking process.

8 cups of bread cubes, approximately 1 1/2 loaves

1 cup Corn flakes, crushed

1 cup mild sausage, cooked and crumbled

1 cup apple, diced (approximately 1 large apple)

1 cup onion, diced (approximately 1 large onion)

1 cup celery, diced (approximately 4-5 stalks)

1 cup pecans, chopped

½ teaspoon Poultry Seasoning

4 tabs of butter (approximately 2 teaspoons)

Chicken stock or water to sprinkle on before baking

Yield: Approximately 8 servings, 1 cup each

Assembly Process for Bread Stuffing Recipe

Once you have done all the cooking and chopping indicated above, the assembly process is easy:

  1. Combine all the ingredients, except for the butter and chicken stock, in a large baking dish or bowl.
  2. Use your hands (with gloves on, if desired) to mix well.
  3. Move mixture to baking dish.
  4. Place a tab of butter in each corner. (If it will be used to stuff the bird, then skip this step.)
  5. See cooking directions below to enjoy this recipe now.
  6. Wrap any portions you are going to freeze. Place lids on pans or encase with aluminum foil and then fully encase the covered pans in plastic wrap.
  7. Label with cooking directions.

Print and Cut Directions

Traditional Bread Stuffing Recipe

Instructions: Sprinkle approximately 2-4 Tablespoons of water or chicken broth over stuffing mixture to moisten. May use as stuffing inside bird or bake, covered, at 350 degrees for approximately 45 minutes. Uncover during last 15 minutes to make top crispy, if desired.

Serving Suggestions: Enjoy with any delicious dinner.
Oven and stovetop temperatures vary and may cause variances from the suggested cooking times. Please verify the internal temperature of all meals before serving.


Preparation Date:________________

Tips and Suggestions

Here are some comments we received over the years:

  • Substitute dried cranberries for apples.
  • Substitute walnuts for pecans.
  • Make a healthy version: use whole wheat bread and omit the sausage.
  • Make a super-healthy version: add more veges like diced carrot.
  • Place mixture in muffin tins and bake for perfectly sized "stuffing muffins."
  • This is a terrific recipe for kids to help with. Adults should supervise or do any chopping.
  • Consume within 2 months of freezing for the best quality.
  • You can make this recipe egg-free, soy-free, milk-free and peanut-free. I use Italian bread and leave out the nuts. See my Food Allergy Product Resource Guide for bread, cereal and butter alternatives that can be used.


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    • carrie450 profile image

      carrie450 6 years ago from Winnipeg, Canada

      This stuffing sounds delicious DinnerMom. I'll try this out. It would save a lot of time, thanks

    • profile image

      ssaul 6 years ago

      awesome, love stuffing will try it out