Bread stuffing


I don’t suppose there was much meat to stuff during wartime 1940’s unless you were lucky enough to live in the country and raise your own animals BUT people did raise backyard chickens and turkeys as well as rabbits and I guess these would have been raised for special occasions like Christmas and thanksgiving..

Our thanksgiving this year was a very simple affair and consisted of pumpkin soup for starters, main dish and then apple crumble for dessert. I didn’t have a big turkey but we did have a small free range chicken. I live in the country so I guess in reality I would have raised my own poultry (and I did keep chickens, geese and ducks prior to moving to Canada!)

So yesterday we did enjoy chicken and we did enjoy homemade bread stuffing and here is the recipe and it is VERY FRUGAL on the rations..

Bread stuffing (for those special occasions)


  • Loaf of bread
  • 1 or 2 oz butter
  • dried or fresh herbs such as sage, thyme and parsley
  • onion
  • 500 ml of vegetable stock


Get a large bowl and take all the slices of bread and tear them up into small pieces and place in bowl

Sprinkle on your herbs to your own taste (I like lots!) Add salt and pepper

Dot the butter/margarine over the top

Chop onion finely, saute in butter and then add to the bowl of bread and stir

Take the warm vegetable stock and pour a little of the stock over the bread to moisten it.

Stir until it starts to stick together (not too moist)

Place it in ovenproof dish or form into balls

Cook in oven at about 200 c for 30-40 mins until browned and turn once

Makes 16-20 balls or serves a LOT of people!

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2 thoughts on “Bread stuffing

  1. My grandparents lived in London and had back yard chickens for meat and eggs. Whilst my Grandfather was away at war my Grandmother went to the country so once again would have access to these things, not on the scale we do now but they would have been better than some.


  2. I know this is 14 Oct 2012 (nearly exactly 3 years late!!), but I have been wondering and missing my Mums bread stuffing for 25 years (cannot believe she died 25 years ago). This sounds just like it. My Mum used stale (dried) bread and didn’t use any herbs. The stuffing had a sweetish taste. Another thing my mum did was visit a butchers in Warrington market and ask for shin beef. Once she was shown it, she asked the butcher to mince it up, Shin beef is a cheap cut of meat and is relatively lean.
    Writing about this has brought a small tear to my eye.

    Found your website as my family have always celebrated New Year with a party (for more than70 years). My immediate family took over the organisation about 20 years ago. Over the past 5-6 years we have had themed parties. This year we are having a 1940’s theme. We have decided to only spend £19.40 on costumes, but want it to be as authentic as possible, hence the search for 1940’s recipes.

    I am currently working in Russia, and am reading this blog over the weekend. I do not know if you have achieved your aims as I am reading through chronologically. My Wife Wendy will definitely enjoy looking at these as well.

    This blog is funny, witty, and thought provoking. The comments are equally inspiring. I do hope you managed – and I know I am cheating in not having to wait the whole year.

    Have you tried publishing a cook book with your comments, and advice given?
    I do hope so.

    Thank you


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