Old-fashioned Grape Nuts stuffing recipes

Old-fashioned Grape Nuts stuffing recipes

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.


Grape Nuts — a crunchy cereal mainly made with whole grain wheat flour and malted barley flour — made its debut way back in 1897.

More than a century later, it’s still on supermarket shelves nationwide, and hundreds of recipes have been created that include the cereal as an ingredient.

Here’s a look back at a few of the recipes for Grape Nuts stuffing that have been published in magazines and newspapers over the years!

Holiday Grape Nuts stuffing (1969)


2-1/2 cups minute rice
2 cups chopped celery and celery leaves
1/2 cup chopped onion
1/2 cup butter or margarine
4 cups water
1 tablespoon salt
1 teaspoon poultry seasoning
1/8 teaspoon pepper
1-1/2 cups Post Grape Nuts cereal


Saute rice, celery, and onion in butter until lightly browned. Gradually add water and seasonings.

Bring to a boil. Cover; remove from heat and let stand for 4 minutes. Stir in cereal and let stand 1 more minute.

Makes 8 cups — enough for a 12-pound turkey, or double the recipe for a large turkey. Any remaining stuffing can be baked separately in a casserole.


ALSO TRY: 15 easy old-fashioned stuffing recipes

Old-fashioned Grape Nuts stuffing recipes

Grape Nuts stuffing for turkey

Yield: 8 cups/16 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes


  • 2 large onions, chopped
  • 4 cloves garlic, minced (optional)
  • 2 to 3 cups chopped celery
  • 1/2 pound butter
  • 2 to 3 tablespoons rubbed sage
  • 1 teaspoon marjoram
  • 2 teaspoons oregano
  • 2 cups chopped apples
  • 1-1/2 cups chopped pecans or filberts
  • 1-1/2 cups coarsely chopped plumped dried raisins and apricots
  • 4 cups Grape Nuts cereal
  • 3/4 cup dry sherry
  • 3 eggs, beaten
  • Salt, pepper
  • Hot stock or water


  1. Saute chopped onions, garlic and celery in butter until translucent.
  2. Add sage, thyme, marjoram and oregano and continue to saute for a few minutes.
  3. Add apples, nuts, raisins and apricots, Grape Nuts, sherry and eggs.
  4. Season to taste with salt and pepper.
  5. Add hot stock or water until the mixture is well moistened.
  6. Stuff bird lightly.
  7. Spoon any excess stuffing into a casserole dish and bake at 325 degrees (F) until done, about 1 hour.
  8. Moisten stuffing in casserole several times during baking period with pan drippings.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 66mgSodium: 300mgCarbohydrates: 34gFiber: 4gSugar: 22gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Variation: Savory cereal stuffing with Grape Nuts flakes (1987)


1/2 cup chopped onion
2 tablespoons margarine
2 cups Post Grape Nuts flakes, slightly crushed
1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
Dash of pepper
2 teaspoons grated lemon rind


Saute onion in the margarine until tender but not browned. Combine with the cereal and seasonings in a bowl; toss to mix thoroughly. Use for Chicken Divan or as stuffing for roast chicken or pork chops. Makes 2 cups.

Old-fashioned variation: Grape Nuts stuffing (1936)


1 cup Grape Nuts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon powdered sage
2 tablespoons grated onion
2 cups riced potatoes
1/2 cup milk
1 egg, well beaten
1/2 cup melted butter or bacon drippings


Combine Grape Nuts, seasoning, onion, and potatoes. Add milk to egg; add to Grape Nuts mixture and stir well; then add butter. Use for stuffing fowl. Stuff loosely. Makes enough stuffing for 1 fowl. (Double this recipe to make stuffing for a small turkey.)

Grape Nuts stuffed eggplant (1936)


1 large eggplant
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons bacon fat
2-3 cups Grape Nuts
1/2 cup canned tomato pulp
1/4 cup finely chopped broiled bacon
1 egg, slightly beaten
1/4 cup grated American cheese, if desired


Parboil the eggplant for 5 minutes. Cut it in halves lengthwise and scoop out the center, leaving a shell about 1/2-inch thick. Chop removed portion (about 4 cups) and saute with onion, salt and pepper in bacon fat for 10 minutes.

Add the Grape Nuts, mix well, then add the remaining ingredients. Refill the shells with the mix, and sprinkle with a few additional Grape Nuts. Bake in a hot oven (400 F) for 30 minutes. Serves 6.

ALSO TRY: Chicken crunch: Oven-baked chicken breaded with stuffing mix

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest. Thanks for visiting and for supporting a small business! 🤩 


You might also like...

The fun never ends:

Comments on this story

One Response

  1. Stuffing turkeys was such a bizarre and disgusting idea (and dangerous, you could end up with some nice botulism flavored stuffing). I’m glad pretty much no one does it anymore.

Leave a comment here!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

See some of our books!

Skip to Recipe