Stuffing Recipes

Easy Bread and Celery Stuffing recipe

This is a perfect Christmas stuffing thatís really tasty as well as being really cheap. Try it inside turkey, chicken, partridge or pheasant.


  • 1 sliced white load (or use half wholemeal half white if you prefer)
  • 2 white onions
  • 4 to 6 stalks of celery
  • Salt and pepper
  • 200ml chicken stock
  • Handful of fresh sage
  • 1 tsp. dried mixed herbs (or use chicken seasoning if you can find it)
  • 60g butter


  1. Dry out the bread in your oven, or leave it to stand out for at least six hours. Once dried, cut it into cubes (any size you prefer).

  2. Finely chop the onions and celery stalks. To cut celery stalks finely, slice each stalk down the middle into two, then two again. This leaves you with four strands. Then, simply finely slice the strands whilst holding them together.

  3. Melt the butter in a large saucepan and then cook the onions and celery until soft. This should take about 15 minutes but could take up to half an hour for the celery to become really soft.

  4. Season the onion and celery with the sage, salt and pepper, and the mixed herbs.

  5. Add the bread and allow it to fry for a few minutes.

  6. Pour the chicken stock into the stuffing and stir well to combine. If you prefer a coarser texture, leave it as is, if you prefer it smoother, much the bread up a little bit with the back of a spoon.

  7. If using this to stuff a bird, it needs half an hour inside the bird at the end of cooking, if cooking separately in the oven, it needs about 35 minutes at 190C in a greased, lined baking tin.

Author: Laura Young

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įCdegrees Celsius (Centigrade)


Published: February 24, 2011
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Published by Starsol