My Mom used this old stuffing recipe from the box of Bell’s Seasoning and to me, no other stuffing is as good as this one! She said it was the Bell’s that made it so good! I agree!
The Bell’s Seasoning company started in 1867 so this has passed the test of time! I usually season things myself and don’t buy pre-seasoned anything except for this small little yellow box!
I’ve made a just few personal changes from the original recipe, but I’ve kept it soft and very flavorful. I am fussy about stuffing. I don’t like it with cubes or cornbread, and it can’t be hard or too sweet.
My husband Bill loves it even more when I sometimes add cooked ground Italian sausage to this recipe.
This will stuff a 5-pound bird or you can bake it in a casserole dish in the oven.
The recipe is doubled in the picture.
See more pictures in the slideshow below.
My Mom’s Stuffing
- 12 slices white bread lightly toasted
- ¾ cup celery
- ½ cup onion chopped
- ½ cup butter
- 1 cup water hot
- 1 tablespoon Bell’s Seasoning
- 1 teaspoon salt
- 1 egg beaten
- In a large bowl, break up the toast with your hands into small 1-inch pieces. Set aside.
- In a small fry pan, sauté the onions and celery with the butter to just soften the vegetables. Keep them a little hard. Alternatively, I steam the onions and celery in the microwave for 5 minutes. Then melt the butter and add it to bowl.
- Pour this into over the bread pieces, add the hot water, Bell’s Seasoning, salt, and beaten egg.
- Stuff your bird, or put it in an oven-proof dish and bake at 350º for 20-30 minutes.