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Johnson Stuffing

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There are a million different ways to make Thanksgiving stuffing, but this is the only kind that I will ever make for my holiday table. I am a traditionalist and this stuffing has been what my family has served for as long as I can remember. That is 34 Thanksgivings for sure, but I’ll bet that it has been around a lot longer than that. Like my Bobbie’s Berries, this is one of the first things that I make to get in the Thanksgiving mood. I make this at least one day ahead of time, but you could most likely get away with two.

how to make stuffing

I loved being a kid and coming home from school after the last day before the holiday break. My mom would have made this while we were at school and she would leave it out on the counter in foil pans to cool, she would make huge batches of it. Some would go in the turkey, but she would always make me my own little casserole dish to go alongside. I would sit at the bar in our kitchen, and eat it out of the pan with a fork. I love how it makes my house smell when I make it, it reminds me of what my mom’s kitchen smelled like growing up. I hope that my little monkeys feel the same way when they are making their own Thanksgiving dinners.

This stuffing is very simple. Fresh white bread, onions, celery, poultry seasoning, salt, pepper, and parsley. And butter. Lots and lots of melted butter. Some people moisten their stuffing with chicken stock, we use melted butter and it is the best stuffing that I have ever put in my mouth.

This is not to say that I do not like other stuffing, I really do. I love a cornbread dressing or a stuffing with fruit and nuts. Sometimes, I will make a few different kinds. But if I am having a small Thanksgiving, this is the only kind you will see.

Johnson Stuffing Ingredients //

  • 1 loaf of good white bread (I prefer Pepperidge Farm, but I cannot get it here)
  • 2 onions, diced
  • 3 stalk sliced celery
  • 1 stick of butter (to start, you might need to add more later)
  • 2-3 Tablespoons poultry seasoning
  • lots of salt and pepper
  • 1/2 cup chopped fresh flat-leaf parsley
how to make stuffing

How to Make // The Steps

Step 1:

Melt the butter in a large saute pan. Add the chopped onion and celery.

how to make stuffing

Step 2:

Add salt, pepper, and poultry seasoning. Cook over medium heat for about 10 minutes. Until the onions and celery are soft.

how to make stuffing

Step 3:

Cube the bread and set it aside.

how to make stuffing

Step 4:

Toss the bread with celery and onions. Toss in the parsley. Check again for seasoning. You will need to add a lot of salt and pepper. If the stuffing is dry, add more melted butter. It is a holiday. Live it up. I like mine on the side, so I put it in a lightly buttered casserole dish and cook in a 350-degree oven for about 30 minutes or until the top is toasty and warmed through. Or course, you can use this to stuff your bird.

how to make stuffing
how to make stuffing
johnson stuffing

Johnson Stuffing

Yield: serves 8
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 10 minutes

Johnson Stuffing - The stuffing that has been on my family's Thanksgiving table for generations. A simple stuffing with onions and celery and so. much. butter.

Ingredients

  • 1 loaf of good white bread (I prefer Pepperidge Farm, but I cannot get it here)
  • 2 onions, diced
  • 3 stalk sliced celery
  • 1 stick of butter (to start, you might need to add more later)
  • 2-3 Tablespoons poultry seasoning
  • lots of salt and pepper
  • 1/2 cup chopped fresh flat leaf parsley

Instructions

  1. Melt the butter in a large saute pan. Add the chopped onion and celery.
  2. Add salt, pepper, and poultry seasoning. Cook over medium heat for about 10 minutes. Until the onions and celery are soft.
  3. Cube the bread and set aside.
  4. Toss the bread with the celery and onions. Toss in the parsley. Check again for seasoning. You will need to add a lot of salt and pepper. If the stuffing is dry, add more melted butter. It is a holiday. Live it up. I like mine on the side, so I put it in a lightly buttered casserole dish and cook in a 350 degree oven for about 30 minutes or until the top is toasty and warmed through. Or course, you can use this to stuff your bird.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 607mgCarbohydrates: 51gFiber: 4gSugar: 7gProtein: 9g

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Thursday 13th of January 2022

[…] Johnson Stuffing […]

Happy Friday: Volume 6 - Baked BreeBaked Bree

Friday 16th of November 2018

[…] Last year, I really missed making Thanksgiving dinner. It is my favorite meal to cook and I look forward to it every year. I made it for Christmas Eve and it made the world seem right again. I’ve never understood why people make the same meal on Christmas that they do on Thanksgiving, I’ve always been a hard no about that. It was really comforting and exactly what I wanted. I missed having the smells of home. […]

maria o

Wednesday 9th of November 2011

this looks awesome!!! i was wondering how many it feeds?? i have a big family and wondering how many times i should like double or triple this recipe?? thx so much :)

bakedbree

Wednesday 9th of November 2011

I would double it, but it does make a lot.

Norma

Monday 7th of November 2011

This is almost exactly like I have been making since I was 16. The only difference is I add green bell peppers. It's awesome!

bakedbree

Tuesday 8th of November 2011

It is a classic.

Jamie

Tuesday 9th of November 2010

That is nearly exactly how my family makes stuffing, however we always add an egg to moisten it as well. It's soooooo good. I different types of stuffing too, but nothing compares to this. It's the best. And the smell of celery and onions cooking in tons of butter? Takes me right to thanksgiving every time I smell it.

bakedbree

Wednesday 10th of November 2010

It is the best!

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