Grandmama's Stuffing | Dimpled Kitchen

Grandmama’s Stuffing

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My Nana wasn’t the best cook. She used packets for gravy, boxes for potatoes, stuffing, and canned soup. She fed her family on a shoestring though; and it was a different time in the world.

This recipe is one I stumbled upon years and years ago. Since we went NAG free, I’ve modified it to be safe, but it’s still as delicious as the first time I had it at a USAF squadron function years ago.

Grandmama's Stuffing | Dimpled Kitchen

Grandmama's Stuffing

A traditional Bread Stuffing that makes enough stuffing for an 18 pound turkey. But don't feel like you have to just use it for that; it bakes up in the oven just wonderfully as well.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 12 servings


  • Saute Pan
  • Knife & Cutting Board
  • Casserole Dish


  • 9 cups Gluten-free bread cut into cubes
  • 3 cups celery chopped
  • 2 teaspoons baking powder
  • ½ cup butter melted
  • 2 fennel bulb chopped
  • 1 teaspoon lemongrass finely minced
  • 1 teaspoon horseradish root finely grated
  • 3 teaspoons NAGrika
  • 3 teaspoons salt
  • 3 teaspoons poultry seasoning
  • 2 large eggs beaten
  • 1 cup broth of choice chicken, beef, vegetable, or other


  • Saute; fennel bulb, lemongrass, and horseradish root, in melted butter.
  • Mix together bread cubes, celery, baking powder, sauteed vegetables, NAGrika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
  • Pack lightly into uncooked turkey. Roast turkey as directed.


  • Place into a large casserole dish, and add a cup of broth poured over top and then bake at 350° until 165 in center.
Keyword allium free, corn-free, nightshade free, soy free

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