Dan Sr's Holiday Stuffing


This was my Grandfather's stuffing recipe. This Stuffing has been a tradition with my family for as far back as I can remember.


  • 2 Onions
  • 2 Celery Sticks
  • 2 Sticks of Butter
  • 3 Eggs
  • 2 Bags, Pepperidge Farms, Herb Seasoned Stuffing Mix
  • 2 Cans of Swanson Chicken Broth
  • Chicken Bouillon (amount depends on personal tastes)
  • Sage (amount depends on personal tastes)

Preparation Steps

  1. Dice the onions and celery into small pieces and mix together. You can dice them as small or large as you wish.
  2. Combine the diced onions and diced celery in a bowl with the butter in a microwave safe bowl and heat for approximately 5 minutes. If not cooked, heat some more.
  3. While that mix is heating, get a second bowl (large enough for all the ingredients to fit and be mixed in.
  4. Mix the 2 bags of stuffing mix with the 2 cans of broth in the large bowl. You can add some bouillon to this to add some flavor if needed.
  5. When the bowl in the microwave is done heating, mix it into the large bowl containing the stuffing mix and broth.
  6. Add the 3 eggs and mix thoroughly.
  7. Add sage and bouillon to flavor to desired taste.
  8. Heat oven to 375
  9. The stuffing cooks best either on Flat Cookie sheets or sheet pans with low sides. In our family, some people like the edges that are done a little more and some like the centers that are a little softer. Flat sheet pans do the best job of making everyone happy.
  10. Spray your pans then spread the mixture out approximately 1/2" thick. If you want, you can make it a little thicker for a moister stuffing.
  11. Bake for approximately 1 hour, or until done.
  12. ENJOY!!!