Traditional English Dressing (Stuffing)

By Yankee Magazine

Apr 21 2002

This mouth-watering recipe for Traditional English Dressing will garner rave reviews when you add it to your next holiday gathering.


Makes enough to stuff a 16-pound turkey.


4 stalks celery, with leaves, thinly sliced
2 medium onions, finely chopped
1/2 pound fresh mushrooms, broken or sliced into medium-size pieces
1/4 pound butter
8 to 10 fresh chestnuts, boiled 10 minutes, then peeled and chopped
1/4 pound (3 to 4 links) maple-flavored sausage, casing removed, cooked, drained, and crumbled (optional)
1/2 pint freshly poached oysters, coarsely chopped
1/4 cup oyster broth
1 or 2 tablespoons of sage, depending on your taste
salt and pepper to taste
12 cups 2-day-old bread, crumbled into medium-fine pieces
4 cups water, approximately


1. Saute celery, onion, and mushrooms in butter until softened. Stir in chestnuts and cook another 1 or 2 minutes.

2. Combine the sauteed mixture with everything else except water, then slowly add water until bread is thoroughly saturated. Mix together with your hands for at least 2 minutes, squeezing to form a heavy, thick consistency. Stuffing should be pasty, not crumbly.

3. Refrigerate promptly and age at least 12 hours, tossing with a fork as often as possible before use.