Classic Stuffing

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Delicious! This was my first time making stuffing and I will never use a different recipe!! It was packed with flavor and so addictive! My family loved it so much!!!

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I added walnuts and raisins because that's what my grandma used to do. With or without, this stuffing is scrumptious! If you have a basic "stove top" "type" of stuffing you can use this recipe to doctor it up!

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This was just on ok dressing. My husband did not like it. It wasn't anything spectacular. I won't be making this again.

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My daughter in law Megan always makes the best dishes. She made this one for our Thanksgiving dinner and it was sensational. My husband wanted it more than his normal mashed potatoes. Way to go Megan..... I'm making it for my church Christmas party. Everyone will want the recipe!!!

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This recipe was very fun, delicious, and rewarding to make! My fiance is a huge stuffing fan and I really wanted to show him and myself how easy it can be to make homemade stuffing. This recipe was the ticket! I used two loaves of freshly made bread from the local bakery. One was a pre-sliced white Italian and the other was a rustic multi-grain, which I sliced into about 16 slices. I found that in order to make the 16 cups of stale cubes for this recipe you'll need two loaves of bread with at least 30 slices total. This may vary depending on the size of the cubes. I laid the slices out on cutting boards overnight and then cut the bread into cubes the next day. The fresh herbs were wonderful and by baking for 30 minutes covered and 30 minutes uncovered the stuffing is moist and still has a browned top layer. In the end the recipe nicely filled my 4 quart, 15x10x 2 inch glass Pyrex baking dish. Yummy!