Mom's Stuffing - Kraft Recipes Top
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Mom's Stuffing

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  • Mince onion. Put butter into small fry pan and melt on medium heat. Add minced onion; shake on some salt and pepper. Saute until golden brown. While onions are cooking, break bread up into small pieces in a large bowl. When onions are golden brown, set aside. Add hot water to bread until bread is almost soupy. Add salt. Be careful not to over salt, you can always add more when eating. Add pepper (usually 1 1/2 tsp. is enough). Add sage. Use 1 tsp. at a time. You can always add but cannot subtract. Smell the stuffing as you add. Go by smell.
  • When the stuffing has a nice aroma and you can smell the sage and pepper, you have enough. It should smell as good uncooked as it does when it starts cooking. Do not make ahead of time.
  • If you are stuffing the bird, make when ready to put turkey in oven. Put the remaining stuffing in a casserole dish and bake right away.
  • If you are not stuffing bird, just put in a casserole dish and bake. The stuffing takes about 1 1/2 to 2 hours to cook in a dish at 325 degrees. You can tell when it is done. It will be a nice golden brown color with a light crust.

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