Mom’s Christmas Stuffing

Mom’s Christmas Stuffing
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OK, I know this should technically be called Mom’s Christmas Dressing.  I know that it is only stuffing when it’s cooked in the bird.  I know that it’s dressing when cooked outside the bird.  You know what?  I don’t care.  My momma calls it Christmas Stuffing and that’s good enough for me.

Now about this stuffing…do you have any foods that just take you back to childhood?  That one bite (or even smell) and you are immediately transported to your very best memories from childhood?  For me, mom’s stuffing is that food.  So for a long time I thought I was overselling it.  I thought I just loved it so much because it is nostalgic and made me feel wonderful.  But then I made it for a Christmas potluck at work.  And then I made it for a Friendsgiving feast. And then EVERYONE started asking for the recipe and asking me to bring it to their feasts.  Turns out, Mom’s Christmas Stuffing has always been as amazing as I thought it was – just like my mom.

Christmas Stuffing

Mom's Christmas Stuffing

Mom’s Christmas Stuffing is THE dish that I look forward to every Christmas and Thanksgiving. My mom’s stuffing immediately takes me back to childhood and family and love and laughter. If I could only eat one food for the rest of my life, this would be it.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 268kcal
Author While It's Cooking


  • 2 boxes Mrs. Cubbison's traditional stuffing mix
  • 2 medium onions chopped
  • 6 stalks celery chopped
  • 2 medium Granny Smith apples peeled, cored, and chopped
  • 1 cup dry cranberries
  • 1 cup butter
  • 2 boxes chicken stock
  • 2 tbsp poultry seasoning
  • 1/2 tbsp pepper
  • 4 large eggs hard boiled and chopped


  • Preheat oven to 350° F.
  • Sauté onions, celery, and butter till onions are translucent.
  • In large bowl add stuffing mix, sautéed veggies, poultry seasoning, pepper and chopped eggs.
  • Add chicken stock and mix in thoroughly. (Dressing will be very moist.)
  • Place in large casserole dish.
  • Bake for 1 to 1 ½ hours. Do not let cook dry, but a somewhat crispy top is nice. Add chicken stock if needed. Do not overcook.


Calories: 268kcal | Carbohydrates: 19g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 218mg | Potassium: 185mg | Fiber: 2g | Sugar: 13g | Vitamin A: 838IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
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While It’s Cooking

Dressing vs Stuffing – To you it is probably termed based on where you live and how you grew up and has very little to do with how it actually cooked.  Like I said, to me it will always be stuffing cause that’s what my momma calls it.  But if you want the real nitty gritty on the terminology, check out this article by Michelle Darrisaw at Food & Wine “Stuffing vs. Dressing: Is There Actually a Difference?”    The bottom line is that if it is stuffed into and cooked into another food (like your turkey), then it is stuffing.  If it is cooked separately and served along side the main dish, then it is dressing.

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While It's Cooking

I love cooking. Always have. As a busy mother of two young kids, oftentimes the best time I have to pick up a cookbook or explore a new idea is while food is cooking. Sometimes I use that time to explore more about the meal I am preparing - the food, the traditions, the culture. Sometimes I use that time to figure out what I'm going to cook next and delve deeper into ingredients and techniques to experiment with. Usually while I'm cooking my family leaves me alone in the kitchen and I can enjoy a rare moment to myself. One of my favorite times of the day is "While It's Cooking."

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