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Thanksgiving Stuffing Recipe

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This recipe for Thanksgiving Stuffing, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Rajter
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 large bags of stuffing croutons
8-10 eggs
2 cups celery (diced fine)
2 cups onion (diced fine)
1 cup carrot (diced fine)
1 1/2 cups butter or margarine
chicken broth (if needed)
fresh parsley (or dried)
4 Tbsp. poultry seasoning (or more)
black pepper
salt

Directions:
Directions:
Melt butter and saute celery, carrots and onions until soft. Mix with croutons, poultry seasoning, parsley, salt and pepper (I use alot of black pepper). After it's slightly cool, begin adding the eggs. If it's really dry, add enough chicken stock to make it moist enough to form into a loose ball.

Stuff in the turkey cavity and if there's any remaining, put in foil and refrigerate until about 30 minutes before the meal. At that point, put it in the oven for about 25-30 minutes.

Number Of Servings:
Number Of Servings:
Enough for a 24 lb. turkey
Personal Notes:
Personal Notes:
This makes a moist, but not soggy stuffing that you can slice with a knife. My measures are approximate, since I usually go by how it smells and looks.

 

 

 

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