It’s not surprising that National Stuffing Month is observed in November, when many Americans celebrate Thanksgiving—and eat stuffing.

Some call it dressing, but whatever you call it, this delicious side dish is a perfect accompaniment to turkey, ham, roasts or almost any other main dish. 

According to the Butterball kitchen, if you refer to the side dish as dressing, odds are you cook it separately from the bird and live in the South. Otherwise, you are likely a stuffing family and cook it inside the turkey.
This traditional stuffing recipe works stuffed or unstuffed.

Mom’s Great Stuffing

6 cups bread crumbs
½ cup minced onion
½ cup minced celery
2 eggs, beaten
¾ teaspoon salt
⅛ teaspoon pepper
1 teaspoon sage
1 cup chicken broth, hot

Leave bread out to dry, and then bake until golden brown—or you can buy unseasoned bread crumbs.
Preheat oven to 350°, and grease a 9"x13" baking dish.

In a large bowl, combine the crumbs with minced onion and celery. Add salt, pepper and sage to the beaten eggs, and fold egg mixture into the bread crumbs. Add the hot broth, and mix thoroughly. If the stuffing appears dry, add more broth. Bake for 30-40 minutes or until golden brown.