"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bread Stuffing Recipe

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This recipe for Bread Stuffing, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Candy Probst
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
1 cup chopped onion
1 cup chopped celery
2 tsp. salt
1/2 tsp pepper
1 tbsp. sage
1 tbsp poultry seasoning
2 loaves of stale bread cubed
2 eggs
1/2 c. milk
turkey broth

Directions:
Directions:
Night before open loaves of bread into pans to stale. In the morning cube bread. Take turkey neck and cover with water in sauce pan, salt and pepper, add celery stalk and leaves boil. Set aside for later use. Use large bowl for bread cubes. Saute onions, celery, salt and pepper in butter until tender. Pour over bread cubes. Add eggs, milk, and spices to bread. Now this is where you have to hone your taste, keep adding sage and poultry seasoning, a little at a time until it taste right. Have your helpers taste too. Go easy on the sage it gets stronger as it cooks. Keep adding turkey broth to moisten bread cubes to a sticky consistency. Stuff bird and bake to turkey weight and time.

Personal Notes:
Personal Notes:
This was my Grandma Cook's recipe and she taught my mom and in turn my mom taught me and I taught Jess. It takes some time to get it to taste just right and definitely harder with a hangover - not recommended!!
But play around with the spices and you will get it down over time.

 

 

 

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