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Midwest Stuffing

Just in case you didn’t get your fill of Stuffing at Thanksgiving and are considering adding to your Christmas menu, I wanted to share my family’s stuffing recipe.  It may possibly be the most Midwestern recipe in our repertoire — white bread, Potato Chips, butter, canned mushrooms — and the most delicious. It’s nothing fancy, but those are the best recipes, aren’t they?

Psst…if you like Potato chips as the secret ingredient, check out my grandma’s potato chip cookies.

Midwest Stuffing

Midwest Stuffing


  • 1/2 pound butter
  • 2 cups onion, diced
  • 2 cups of celery, diced
  • 4 4-oz cans sliced mushrooms
  • 1 lb toasted white bread, torn into small pieces
  • 4 cups plain croutons
  • 1 cup Jays potato chips, smashed
  • 2 eggs
  • 1/4 cup fresh parsley, chopped
  • warm water
  • salt and pepper
  • onion salt


Sautée onions, celery, and mushrooms in butter until translucent. Season with salt, pepper, and onion salt to taste. Set aside until cool.

Toast bread in oven. Set aside until cool.

In a large bowl, combine toasted bread, croutons, and potato chips. Mix in sautéed mixture, eggs, and parsley. Slowly add warm water in small amounts until mixture informally moist but not sticky. I added approximately 1/4 cup.

Bake at 350 degrees in covered dish for 30 to 40 minutes.

The post Midwest Stuffing appeared first on Oh Hey.

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This post first appeared on Oh Hey - An Austin Based Lifestyle Blog By Corrin Foster, please read the originial post: here

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Midwest Stuffing


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