"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 Cups chopped onion 3 Cups diced celery 2 Sticks of butter Milk Chicken broth (I make my own from turkey giblets & neck & chicken parts. Can use canned) 2 Large bags of dried stuffing or 20 slices of bread, cubed & dried overnight. 2 tsp poultry seasoning & 2 tsp rubbed sage - or 1/2 tsp minced fresh. Don't need to use as much of these if the stuffing mix you buy is seasoned.
Cook onion & celery in butter. Stir in seasonings. Add to bread & stir. Add about a cup of milk & enough broth to make mix moist. Put into large rectangular glass casserole dish in silver holder or round glass casserole in pewter holder. Bake at 325º to 375º for about an hour. Baste once with turkey drippings.
This how my mother, Agnes Bagley Bray made stuffing. The rectangular dish is mine. The pewter casserole is also mine; your grandmother, Margaret Blomgren, gave it to me. I believe it cooks better in the rectangular dish. It needs to cook longer in the round dish.
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