Bird stuffing

My family’s recipe, I think from my dad’s side. We didn’t end up making it for our main meal, but maybe tomorrow!

Made “tomorrow”. I added chicken fat for some extra flavor, since this wasn’t cooked inside a bird.
  • 8 slices bread, cubed
  • 1 egg
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1 apple, cubed
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp poultry seasoning (combination of sage, thyme, marjoram, rosemary, and nutmeg)
  • Approximately 1/2 cup milk
  • (Optional) 3-4 boiled or roasted chestnuts, chopped

Mix; should have a pasty consistency. Don’t add so much liquid that it pools at the bottom. Stuff into your poultry or bake alone in a dish. If cooking alone, bake ~40 min at 350°F; if cooking inside a bird, cook until the bird is done.


  • Add other veggies or nuts for more texture
  • Add more eggs and milk (or cream) to make a savory bread pudding.

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