Mom’s Bread Filling

Stuffing or filling is meant to go inside the turkey while filling.  Well we made it in a separate pot and called it filling when technically it is dressing.  But hey, to me those two words are interchangeable.

Mom’s Bread Filling is almost like a bread pudding.  Try it once and you will be hooked, never wanting to use that stuff from a box again.

Mom made a great filling and all five of us kids sure loved it. I added some carrots to this recipe which brings a little color and sweetness. I also cut down on the amount of butter mom used.  If you really want to increase the flavor,  add a ladle of turkey dripping (fat) over the top before baking to lightly moisten everything, you would be amazed at the added flavor.

This recipe double and halves easily.

The picture below is a half recipe baked in a 9-inch square pan.

IMG_0059 Mom's Bread Filling Before Baking

This is what the bread filling looks like before baking. It is ok if the mixture is a little soupier/wetter.  When baking is complete, the filling should be a light brown color.

 

 

Mom's Bread Filling
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Stuffing or filling is meant to go inside the turkey while filling. Well we made it in a separate pot and called it filling when technically it is dressing. But hey, to me those two words are interchangeable.
Prep Time
30 minutes
Cook Time
60-90 minutes
Prep Time
30 minutes
Cook Time
60-90 minutes
Mom's Bread Filling
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Stuffing or filling is meant to go inside the turkey while filling. Well we made it in a separate pot and called it filling when technically it is dressing. But hey, to me those two words are interchangeable.
Prep Time
30 minutes
Cook Time
60-90 minutes
Prep Time
30 minutes
Cook Time
60-90 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prepare a baking dish (I use a 10-inch x 13-inch casserole) by greasing with vegetable shortening or butter. Preheat the oven to 350ºF.
  2. If the bread has not been cut into cubes, cut into slices and 1/2-inch cubes. If bread cubes are fresh and not on the dry size, place in an oven heated at 350ºF for 5 to 10 minutes to dry out some. They do not need to be completely dry and they should not be browned at all.
  3. In a large frying pan, over medium heat, melt 1 stick of butter, add the chopped onions, chopped celery and chopped carrots. Add the spices (parsley, thyme, sage, savory and ground pepper). Stir and cook until the onions are translucent. Set aside to cool.
  4. Place the bread in a large bowl. Add the cooked vegetables. Mix to combine. Add the lightly beaten eggs; mix to combine. Now add chicken stock, 1 cup at a time until the bread cube mixture has absorbed the stock and is wet and very moist, To check the seasoning, fry a tablespoon or two in a frying pan like a pancake and taste, adjust salt and pepper as needed. I did not call for salt in this recipe because you never know how salty the chicken stock is so you can adjust it at this time, When you are happy with the taste proceed.
  5. Pour the bread mixture into a prepared pan. Now with the large holes of the box greater, grate the frozen butter over the top of the bread mixture (or you can dot with butter, but I find grating uses much less butter.)
  6. Bake the casserole into a preheated 350ºF/177ºC oven for 45 minutes, If you notice the filling browning too much cover with foil and continue to cook until done.
Recipe Notes

Mom's original recipe does not call for carrots, these were an addition I added.  They bring some sweetness and color to the dish.  This is an optional item.

Ground white pepper is used, but ground black pepper may be used.

Chicken bouillon cubes may be used to make you stock,  just use half the water you need and boil, adding the cubes to it to dissolve then cool down with the remaining COLD water.

If you really want to give a cooked in bird taste to this dish, when you take the foil off ladle over some turkey or chicken fat.  It is amazing how much additional flavor you get.

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