Grandma's Stuffing

Name: Grandma's Stuffing
Yield: 8 servings
Ingredients: 8 slices whole wheat bread, cubed (or white bread or buns, dry); 1/3 cup water; 1/2 cup onion (chopped); 1/2 cup celery (chopped); 1 teaspoon parsley, dried (or 1 Tbsp fresh parsley chopped); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups milk, fat free; 1 egg (lightly beaten); 2 apples (optional - medium, pared, cored and chopped, or 1/4 cup raisins); raisins (optional, 1/4 cup)

Source: University of Wisconsin Cooperative Extension Service Family Living Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This stuffing has lots of crunch and flavor from the apples, celery, and onions. Whole wheat bread gives this recipe a boost of whole grains.

Makes

8 servings

Ingredients

8 slices whole wheat bread, cubed (or white bread or buns, dry)
1/3 cup water
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1 teaspoon parsley, dried (or 1 Tbsp fresh parsley chopped)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk, fat free
1 egg (lightly beaten)
2 apples (optional - medium, pared, cored and chopped, or 1/4 cup raisins)
raisins (optional, 1/4 cup)

Directions

Wash hands with soap and water.
Preheat oven to 350 °F.
Put cubes in a large bowl. Set aside.
Put water in medium saucepan. Add onion, celery, parsley, salt, and pepper. Cook for 5 minutes. Do not drain. Pour over bread cubes.
Stir in milk and egg. Gently stir in apples, and raisins, if desired.
Spoon into a greased 2-quart baking dish.
Bake at 350 °F for 1 hour.

Notes

Learn more about: Onions Celery Herbs Apples

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.