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Grandma’s Thanksgiving Turkey Stuffing Recipe
Are you all so excited that Thanksgiving is almost here? I think I love Thanksgiving more than Christmas. And one reason why? The food, of course! It’s all about the corn casserole, mashed potatoes and pumpkin pie.
Today we are sharing with you one of our classic family recipes that without fail, ends up on our Thanksgiving table: Grandma’s Thanksgiving Turkey Stuffing. This recipe was my Grandma’s recipe and was passed down to my mom. I grew up enjoying this savory Thanksgiving turkey stuffing, and now my kids are enjoying the tradition, too!
OUR LATEST RECIPESHow to Make Stuffing
If you’ve never made Thanksgiving turkey stuffing before, you may think it is difficult. Our recipe is very simple, though and calls for just a handful ingredients: bread, butter, onion, celery, chicken broth, eggs and spices.
You’ll want to start this recipe about two days beforehand. Cut fresh bread into 1″ cubes and put them in a big bowl. I like to use white bread, but sometimes throw in some whole wheat bread. Use whatever kind of bread you prefer!
Leave the bread cubes sitting out for about 48 hours so they dry out. Stir them once or twice a day so all of the bread dries out evenly. My bread cubes aren’t ever super crispy when I start making the stuffing. They’ll just be a little dry and “stale”.
When it comes time to make the stuffing, saute the onions and celery in butter over medium heat until the veggies are tender. This is the best aroma ever. Of all the smells of Thanksgiving dinner cooking, this is the one that always starts it all off. There’s just nothing better!
Why Put Eggs in Stuffing?
Thanksgiving leftovers? Try this casserole!
Pour this mixture over the dry bread cubes, then add the chicken stock, eggs and spices. Why add eggs to bread stuffing? Many of you have asked this question. My main reason is because my grandma did it, my mom continued making stuffing this way, and there is just no better stuffing. 🙂 Simple, right? I’ve never not put eggs in stuffing, but my guess is that it makes the stuffing more moist. The eggs also act as a bit of a binder. It’s not tightly bound but helps the stuffing not to be crumbly.
Mix it all up well and you’re ready to either stuff the bird or bake the stuffing in a casserole dish. It’s a big debate over who likes to stuff the turkey and who doesn’t, I realize. Do what you’d like. I like both, but prefer my stuffing just a little crispier, so cooking it in a casserole dish allows the top of the bread to get a little toasty. And who doesn’t like herbed, buttered, toasted bread?!
For food safety guidelines as far as stuffing the turkey, you can read some info from the USDA here.
Best Stuffing Recipe
I hope you enjoy this Thanksgiving turkey stuffing recipe as much as my family has over the past decades. Just read the reviews below to see how many people have loved this! It’s continually one of our most popular holiday recipes and we thank you for that.
Q: Do you have a recipe that has stood the test of time?
Grandma's Thanksgiving Turkey Stuffing. This is a long-time family recipe for simple and savory turkey stuffing. Bake it in the oven or in the turkey!
- 13 cups dry bread cubes*
- 1 cup chopped celery
- 1 cup diced onion
- 1 1/2 cups butter
- 2 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons poultry seasoning
- 1 1/2 cups chicken stock
- 2 large eggs
- In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.
- Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.
- Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.
Recipe Video
*I like to make my own dry bread cubes. Two days before preparing the stuffing, I cut bread into 1" cubes, then allow them to dry in a big bowl for about 48 hours. Stir the bread cubes once or twice a day so they dry out evenly. They shouldn't be "crispy", but slightly dry.
Norma Wires says
My mother in law gave me this recipe the first year Rick and I were married. She didn’t even have it written down but was able to come up with the amounts for an 8 lb turkey. Over the years our turkey size has increased to…..as big as we can get! And I just keep increasing the dressing amounts. The original recipe in her handwriting is stained and worn but we love it. It has been passed on to all 3 of our kids.
Lizzy T says
Thanks, Mom!
Debbie says
I also use sage in my recipe. My aunt thought me hope to make this and she also used oysters but I don’t like them so leave that out.
Brenda G Mccormick says
How much sage?
debra sanchez says
My first time doing the recipe. I also used sage about 1/2 teaspoon and Thyme 1 1/2 teaspoon (some fresh and dry). I didn’t find poultry seasoning so I used the Goya chicken bouillon powder to taste. I definitely will be using this recipe for future holidays. It was a big hit and very yummy.
Lpb says
What type of bread is used?
Julie Clark says
Any type! I have used bakery italian bread, leftover hot dog/ hamburger buns…it is usually just whatever I have around.
debra sanchez says
I bought a loaf of white bread. It actually said “for stuffing” on the package. It came whole and I cut it up in cubes and let it air dry for two days just like the recipe called for.
Gay Taylor says
This was a fantastic recipe and can you make this one day in advance then bake the day of Thanksgiving.
Jennifer Schuermann says
This was a total hit at my husband’s family Thanksgiving dinner! It was gone before I even had any so am making more for our Franksgiving (Friday after Thanksgiving for my family). I used a mix of white and wheat bread (3loaves total as I made a double batch) and since I didn’t have time to dry out the cubes ahead of time, I baked them in the oven @ 300 degrees for 30-45 minutes, stirring every once in awhile to get everything to “dry.” Thank you for this recipe!
Julie Clark says
You’re so welcome! Thank you!
Maria says
Did you cover try when you baked it or did u leave it uncovered?
Julie Clark says
We leave it uncovered.
Erna Dolahan says
How many pound turkey is grandmas recipe for ?? I have a 19lb turkey to stuff
Julie Clark says
This is enough for a 13-15 pound turkey. I’d double the recipe, then any that doesn’t fit in the bird you can cook separately.
Melanie says
Can this be made into gluten free stuffing just by changing the bread to gluten free?
Julie Clark says
I would think so!
Anonymous says
do you cover your bread cubes that you make for the stuffing
Julie Clark says
No, I let them air dry so that they soak up the liquid.
Terra Dixon says
Stupid question, does the stuffing need to be cool before stuffing bird? Also if i double it would that be good for a 20lb bird?
Julie Clark says
The stuffing doesn’t have to be cool before stuffing the bird. I think doubling it would be good. If you have extra, bake it in a casserole pan.
Bonnie says
I love raisins added to the dressing
Bonnie says
Poultry seasoning has sage in it
Debs says
Can this be made in a crock pot?
Kathleen Carlson says
I use a mixture of dried white bread cubes and torn cornbread pieces. I have always been afraid to use eggs. I can see the eggs would add a bind. I use celery seeds and celery leaves but not celery. I now add a can of chopped water chestnuts to get a crunch that celery used to give. If this is for a large bird, one can of water chestnuts will work. We like lots of chopped SWEET ONION sauteed until very soft and a little brown (caramelized). Bon Appetit!
Lee says
I’m a guy trying to make stuffing this holiday season 2018. Wish me luck in November. Your recipe sounds great and looks simple to create. Recipe sounds like my mom’s recipe which was the tastiest stuffing ever. Thanks for sharing. Lee.
Elizabeth Dickerson says
My fiance is allergic to onions. Would it be ok to leave out the onions?
Lizzy T says
It will change the taste a bit, but you can definitely try leaving them out!
Mary says
Can you put this dressing in the crockpot
Lizzy T says
Yes, you could cook this dressing in the crockpot. I’ve made it that way, but not in a long time. I would set it to low and give it at least 4-6 hours to cook. It will be a little drier than if it is stuffed in the turkey, but I actually like my stuffing that a littler drier. Let me know if you try it and how it works!
Heidi says
I make this in the crockpot all the time. I use 2 loaves of good quality white bread, 1 c butter and 2 T poultry seasoning. The other ingredients are the same. Except I use cooking onions.I add more stock or water to make it fairly moist. Cook on high for 1 hour then turn to low for another 3.5 to 4 hours. I stir it onceor twice to avoid a hard crust against the bowl. Thanks for posting this delicious classic.
Julie Clark says
You’re welcome! And you for sharing your tweaks to the recipe. I don’t think in all the years I’ve made it I’ve ever made it in a slow cooker. I’ll try it, though!
Denise says
Approximately how much extra stock do you add to the crockpot?
Linda says
My mothet.made hers with eggs but no chicken stock. About 6 medium eggs whisked omit chicken stock if d tuff ingredients a turkey
Anonymous says
I love it done in the crock pot and I just keep adding chicken stock and it turns out nice and moist!
Cathy@LemonTreeDwelling says
This stuffing looks incredibly easy and I love that it’s so classic! It has “family Thanksgiving” written all over it!
anthony says
When you say bread crumbs you mean cut up bread or like bread in the food processor?
Lizzy T says
Anthony, we use bread cubes. Cut bread slices in about 3/4″ cubes.
Sarah says
When you say bread cubes Lizzy do you purchase them or do you make them yourself by cutting up bread?
Lizzy T says
I make them myself by cutting up bread, then I let them dry out for a day or two. You can definitely buy them if you’d like to save time!
Brittney says
What is the serving size for this recipe??
Lizzy T says
The recipe as it is will feed about 10-12 people.
Anonymous says
How much do I make for a 20 lb turkey
Julie Clark says
I would double this recipe and bake any extra in a casserole dish or the crockpot.
Karen says
I’m going to try your dressing this year. It looks simple and classic which is how I like most recipes. Do you know about how many slices of bread it takes to make 13 cups of bread cubes? Thank you!
Lizzy T says
I’m not sure exactly how many slices, but I’d make sure you had 1 1/2 loaves of bread, at least. I hope you enjoy it as much as we do!
Lisa says
Eggs seem like an odd ingredient. I’ve never used them in stuffing. Do you pre-scramble them and mix them in? Thanks! This recipe looks amazing and simple – perfect for our family!
Lizzy T says
Lisa,
No, you don’t prescramble the eggs. Just add them into the bread/butter/spice mixture raw. It all cooks together so deliciously!
Debbie says
About how many loaves of bread would this be and what size of pan? I make this the same way almost but yours is a little different so I’m going to make your recipe this Thanksgiving. Oh n I also use eggs, I just thought dressing recipes had eggs in them.
Julie Clark says
I would get two loaves of bread to be safe. And if it is a single recipe, you can use an 2 quart casserole up to a 9×13 baking pan, depending on how thick you want it to be in the pan.
Andrea says
can you prepare this a day ahead?
Lizzy T says
I’ve only made this up about 5 hours in advance and cooked it in the oven when I needed it, but I think it could be made up the day before, then cooked the day you want to eat it.
Tiffany says
Can you make this the night before and cook/heat up the day of?
Lizzy T says
I’ve only made this up about 5 hours in advance and cooked it in the oven when I needed it, but I think it could be made up the day before, then cooked the day you want to eat it.
Ivory says
Yes, it can I do this every year fir thanksgiving dinner for family and friends 20-30 total. Just put it in the oven around 6or 7am, once it done, I put tge oven on warm to keep it warm until dinner is served at 1:00pm. It’s moist and yummy.
Anonymous says
Do you use the crust of bread?
Julie Clark says
Yes I do!
Judith says
Yes you can make thi a day ahead, make sure you cool the stuffing completely cover and store it in the coldest section in the fridge.
debbie says
Do u really need 3 sticks of butter
Lizzy T says
I’ve never tried making it with less butter. I know that if you do add less, it will be drier.
Amy says
I was just going to ask that same ?? I’m doubling the recipe so need 3 cups but it sounds horrible lol. Whatever makes it work. I have yet to find a stuffing that everyone loves. Hoping this one does the trick!!
Anonymous says
I leave out eggs! You can make & bake day before seasonings are. better.
Anonymous says
The eggs make it hold together and make it more moist.
Denise Duncan says
How do you reheat this when you have made it the day before? I’m thinking about making in even 2 days before. Just not sure if I should go ahead and bake it or just mix it up, then bake it. Any thoughts would be appreciated!
Allana says
Did you try it? Did you bake in advance or later?
Kim - Liv Life says
My family adores stuffing!! And I can only imagine the aroma of this one baking away on Thanksgiving Day.
As for the packaging, I’ve actually been searching out cartons as opposed to cans. Love!
Julie Clark says
Yes, I prefer the cartons to cans. So much easier!
Rebecca says
This is nearly my EXACT recipe…old timer’s favorite. The only ingredient not listed here that I use is…..a tiny itty bitty smidgen of Allspice. Yes, allspice. Not enough to overpower the dish but JUST enough to lend a warm nutty aroma and with the onions and celery scents, the allspice smells like you have never smelled it before. It’s amazing and my stuffing is one of the top reasons why my husband married me (or so he tells me).
Julie Clark says
How fun, Rebecca! I just made this stuffing this morning (for use in an upcoming recipe) and my husband was drooling over the aroma before he left for work. I love finding people that use a similar recipe. And the allspice tweak…I may have to try that! I’ve had many people say this is similar to theirs, but they don’t use eggs. You use the eggs, right? I can’t imagine it without eggs. 🙂
Christine says
This sounds yummy! I’m going to cook my turkey thighs on top of the stuffing.(I don’t like white meat) Have a great Thanksgiving!
Julie Clark says
That sounds like a great idea! Happy Thanksgiving to you, too!
Laura says
Great dish but way too much salt and pepper! I would half both of them and add a few different spices!
Julie Clark says
You can definitely switch up the spices, Laura. Glad you enjoyed it!
Noe says
This recipe was very easy to make! The first time I made this recipe my family and I thought there was too much salt and poultry seasoning. I halved both the next time I made it and it was great! Thanks for sharing!
Julie Clark says
Wonderful! Thanks!
Anonymous says
Did you ever try “fried stuffing” , which is how my ancestors used up leftovers.. Simply melt a tiny bit of butter in a skillet and lightly brown your leftover stuffing..it only takes a few minutes and my kids enjoy this even more than fresh stuffing..We all can’t wait for this!! It’s so crispy on the outside and yummy!! Try it, you will love it!! By the way, our recipe is practically the same as yours.
Julie Clark says
Oh my goodness….that sounds amazing!!! You totally have me craving stuffing now! 🙂
Daphne says
This stuffing recipe was a HUGE hit at our Thanksgiving meal yesterday! The entire batch was polished off and it was widely complemented 🙂 I did use 1 cup of butter instead of 1 1/2 cups and it turned out great! This is a recipe that will become a regular part of my Thanksgiving and Christmas menu repertoire! Thank you so much!!
Julie Clark says
Wonderful!! We just made it today and devoured it! Thanks so much <3
Donna says
What kind of bread do you use? White, wheat, both? Is it loaves from the deli, sliced sandwich bread, or do you make your own?
Julie Clark says
I normally just use sliced sandwich, white bread. But I have used wheat or a mixture of white and wheat. People also use cornbread but I’ve never tried that. You could use a deli, crusty bread, too! It really depends on what you like. 🙂
Jerry says
Can you use stuffing mix with this
Julie Clark says
I never have, but I believe you could.
Debbie says
This is like my mom’s too except she mixed regular bread and cornbread. She also added sage seasoning.
Julie Clark says
Great ideas! I’ll try it. 🙂
Debbie says
I use sage and cornbread as well. Sometimes add some cooked chestnuts.
Julie Clark says
I need to try it with cornbread!
teresa bradley says
I use cornbread and white bread mixed together after both are dried out I use lots of homemade turkey broth instead of butter its really great, friends and family ask me every year to make extra for them to take home I also use this same broth to make my gravy. the more broth you use ,the more moist it is. I put it in a 9×12 dish until its nice and crusty ,but nice and moist on the inside.
Sandy Weir says
I cook my onions & celery slowly in just one stick of butter and then use a generous sprinkling of butter buds to cutdown on fat. My family loves it!
Julie Clark says
That’s a great option! Thanks!
Bonnie says
I am going to try this tonight!
Julie Clark says
Take a bite for me!!!
Judi says
This recipe is similar to mine and hubby loves it. We make a ton of it so we have enough to stuff the bird and do some in the crockpot
We were feeling crazy one year and added dried cranberries and cashews. OMG you can’t believe how yummy it was, a little bit of sweet, salty and savory!
Julie Clark says
We often make double this amount too! I like that you added cranberries and cashews…I’ll have to see if I can get my family to be adventurous. 🙂
Judy Uhl says
Do you use a 13 x 9 pan? Thanks, Judy
Julie Clark says
You can! I’ve used a 9×13 and an 11×7. The 11×7 is VERY full, but since it doesn’t boil over, it works. 🙂 If you do use the 9×13 pan, just watch the baking time so it doesn’t get to dry (because it will be more spread out).
barbara scott says
After i bake and let cool completely can i freeze it..Then thaw in fridge the day before?
Julie Clark says
You probably could….I haven’t tried it!
Denise Duncan says
I’m curious if you tried this and how it reheated if so?
Debra says
My family loves stuffing in the turkey. I use my grandmoms recipe .it’s just about the same as the one you made. With eggs ,and a little ilk .But I don’t use butter or chicken broth .. I also make corn bread with crushed pineapple in it . My family will not eat it w out pineapple in it. . This year I am going to make extra stuffing out side of the turkey .But I’m using turkey broth . To see haw they laike that.
Julie Clark says
Cornbread with pineapple sounds delicious!!
alayna says
I want to make this and stuff the turkey with it, but have a questions.. do you cook the stuffing with the egg first or put the stuffing with raw egg inside the turkey? Thanks!
Julie Clark says
If I am stuffing the bird, I don’t cook the stuffing first. I let it cook in the turkey. The turkey will take longer to cook if it is stuffed, so be sure to plan for that. Enjoy!
Bonnie McKee says
I always have used sage, also. Plus, I have often added raisins and sometimes apples into my dressing. This is basically the same recipe that I have used for years!!! YUMMY, SO SO GOOD!!!!
WOW!!! Pineapple!! I hadn’t thought about that…what a great idea!! I want to try that!!
Kathleen says
Absolutely delicious! I had too much for the turkey so I baked a separate dish too. I can’t believe how delicious it was. I have always used prepackaged stuffing but never again. This was awesome! Thanks for sharing.
Julie Clark says
That’s fantastic! I’m so glad you loved it! 🙂
Debbie says
I have searched. And searched for this recipe ! My greatgra grandma grandmother,and my mother all made this but never wrote it down. They are not around anymore therefore I never had the amounts of ingrediants right. I do add mashpotatoes to it about 2 cups to your one recipe. I plan to double your recipe. I hope it fits into a 9×12 pan! I know my cooking time will be different, therefore I would like to thank you for this pin! Have a merry xmas!!!
Julie Clark says
I hope you love it!
jessica monique najera-mcfarland says
Can I use Chicken Broth? I ran out of stock and the stores are closed tomorrow.
Julie Clark says
Yes! Chicken broth will work.
Virginia Howell says
I cook the gizzard, heart and neck to make the broth. Than I chop up heart and gizzard for dressing. I don’t use butter, I cook sausage and then remove from pan and cook celery and onion in grease. I use poultry seasoning and sage. My stuffing is very moist before cooking or stuffing turkey. I use white bread. No salt.
Ivory says
OMG, my mouth dropped after reading your grandmothers’s ingredients, because this is exactly the ingredients I use when making my Thanksgiving Dinner. Yours looks amazingly yummy!
Shane says
Wouldn’t the drippings from the turkey be a better substitute for chicken broth?
Julie Clark says
They may be, but we don’t have the dripping to the turkey when we are preparing the stuffing. We cook them at the same time.
Judy says
Do you mix the eggs first or just crack them open and mix in?
Julie Clark says
Whisking them first helps them to mix in better, but many times I’m lazy and just crack them in. 🙂
Kathy says
My recipe!! Learned this when I was young & it’s a tradition. My only differences are adding 1 bag of the Pepperidge Farm stuffing mix, blue bag. Helps my seasonings be perfect & it’s how I learned. No other brand or type tastes as good. & eggs, I’ve never used them before but it makes sense & I’ll use them this year. Oh my, I’m craving this yummy goodness now!
Mickey ferris says
with minor differences…I lightly toast my bread then dry it, I cook 3 or 4 or more lbs of chicken thighs, save the broth….run the meat through the food processor and add that to my dressing, If I can get the neck out of the turkey early I cook that, grind it and add as well, but can’t plan on that…I use the broth as part of the liquid in my dressing.
Deena Sprague says
Does this recipe make enough to stuff the turkey as well as a 9/13 casserole dish? Also, has anyone ever tried using sour dough bread for the cubes?
Julie Clark says
I’d double it if you want to stuff a bird and make a 9×13 casserole. But it of course depends on how big your bird is!
S. Baker says
My mother-in law,gave me this recipe over 48 years ago.When I say gave me, I mean she showed me how to make it. Because the ingredients & how to assemble where in her head, never written down.God rest her loving soul!!!! Only difference,she used 1 1/2 loaf of white bread,& 1/2 loaf rye bread. It tasted amazing. And as for frying any left over stuffing,if there ever is any left, that’s what we do too. Makes it crusty & amazing all over again!!! Isn’t it glorious how the matriarch cooks of families never wrote their recipes down but shared from their memories.
Julie Clark says
Yes!! I love it!
Aubrie says
I was wondering if this is a stuffing that I could cook inside the bird… I’m new to this making thanksgiving dinner thing ????
Julie Clark says
Yes!!
Linda says
This is exactly how mom made hers but she never used chicken bRoth. I used 5 to 6 medium eggs . If the stuffing seemed too wet I added some bread if it was too dry I added an egg
Bee says
Would I be able to add sausage (such as jimmy dean’s)to this recipe? Could I cook it separately and then add it? It’ll be my first time making it (well cooking thanksgiving all together, yikes!) thank you for sharing!
Julie Clark says
definitely! I would cook it separately and then add it.
Cindy says
Do you cut the crusts off of the bread or leave them? What brand of white bread do you use?
Julie Clark says
I leave them and use every kind of bread out there. 🙂 It really doesn’t matter!
Addie Peddycord says
I can’t wait to try this!! The photo looks like there’s a fresh herb on top. Is that parsley? By the way, thank you for sharing your family’s recipe!
Julie Clark says
Yes, I used parsley on top.
Lin says
I just cut up my bread, used 2 loaves of multigrain Italian bread. If I cook it in a crock pot, will the top get crusty? I love the crockpot idea! If not, I’ll bake it in the oven – love “crusty!”
Julie Clark says
The sides will get a little “crustier” than the top in the crockpot. You could always scoop it out into a pan and put it under the broiler in the oven for a few minutes to crisp the top!
Anonymous says
Thanks! I think I’ll do that. Have a great holiday.
Mark says
My stuffing is very basic, bread (fresh white sandwich bread) onion, celery, butter, salt pepper to taste, 1 cup of broth and add 1 lb of browned sausage, stuff the Turkey and what stuffing is left over I fry in butter in a skillet (my Grandmother always did this) usually that’s what I have for breakfast on Thanksgiving, fried stuffing. It’s close to being the best, Think I may actually make extra this year as a side dish during dinner.
Anonymous says
Silly question but do you use salted or unsalted butter?
Julie Clark says
I used salted.
Lesha says
Stores out of poultry seasoming. I have sage, etc. How much would I use?
Julie Clark says
Here’s a homemade poultry seasoning: http://www.geniuskitchen.com/recipe/homemade-poultry-seasoning-23966
Erica says
I am new to cooking and I think I did something wrong when making this. After I sauted and added that mix to the dried bread I added everything else in a bowl and mixed together. After I added that it seemed to be to wet and still after cooking it, it does. Please help as im trying to have this for thanksgiving tomorrow.
Julie Clark says
I would just bake it longer. It should be golden brown on top.
Kara says
I want to make this in advance . Can I just mix everything and bake tomorrow morning ? Or do you suggest baking the night before ? And just reheating ?
Julie Clark says
Yes! Make it, cover, pop in the fridge and bake in the morning.
Tiffani says
Hi I was wondering if you could dry out your own bread and make bread crumbs that way for this recipe?
Julie Clark says
Yes, that’s what we do.
Cheryl says
This was very tasty, I did use fresh herbs rosemary, thyme and sage. I also added 1 tbs prepared mustard. Learned this from my mom. I stuffed a 18 lb Bird and it was the perfect amount.
Anonymous says
I made this recipe two ways for Thanksgiving. One, using store bought chicken stock and a second, using homemeade vegetable stock and no meat for the vegetarians in our group. Both turned out fantastic. Everyone raved about them so much that I am making again for Chrismtas, only this time I’m going to try gluten free bread.
Jennyfer says
The best bread to use for this recipe is challah jewish bread it is made with a ton of eggs. Also shredded carrots and giblets from Turkey also adds the bebesbebest flavor.
Julie Clark says
Great idea to use challah bread for stuffing!