Rudy's Old-Fashioned Bread Stuffing

Makes 12 to 14 servings


  • 2 cups chopped celery (3 stalks)
  • 1 1/2 cups  chopped onion (1 large)
  • 3/4 cup chopped carrots
  • 1/2  cup butter or margarine
  • 1  tablespoon snipped fresh sage
  • 3 teaspoons poultry seasoning
  • 12  cups dry bread cubes
  • 3 to 4 cups chicken broth (or add enough chicken broth to moisten your bread crumb mixture)
  • salt and pepper to taste


Step 1: Preheat oven to 325 degrees F. In a large skillet cook celery, carrots, and onions in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and poultry seasoning. 
Step 2: Place bread cubes in large bowl; add onion mixture. 
Step 3: Drizzle with enough chicken broth to moisten your bread crumb mixture; toss lightly to combine. Season with salt and pepper. Place stuffing in a 2-quart casserole dish. 
Step 4: Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage.