Grandma Cook's Bread Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bread cubed.
Chopped onions
Chopped celery
Butter
Bell's Poultry Seasoning™
Salt to taste
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Directions: |
Directions:Enough bread to make the desired amount of stuffing. You can use white bread, cubed. Dried cubed bread. I like to use a crusty bread. I cube it into 1" pieces and toast in oven at 250º until brown.
To make the stufffing, I usually melt 2 sticks of butter in a large stock pot or skillet.
I add the chopped celery and onion to butter and cook until slightly tender. Two cups of each to stuff an 18 pound bird. I usually add the poultry seasoning at this point. I would add it by the teaspoon full until you get your desired amount. I would guess I about 5-7 tsp to stuff an 18 pound bird. You also need to add salt at this time because Bell's Poultry Seasoning™ contains no salt.
Add the softened vegetables to the bread cubes in a large bowl. In the same pot you cooked the vegetables add chicken stock and warm. I usually add at least 4 cups of stock or broth. Pour over your cubes and mix (usually use clean hands) until you get your desired wettness. I like a softer, wetter stuffing. If you like it less moist, add less broth.
Stuff in bird or place in casserole pan. If baking outside the bird, I usually cook it covered (for softer stuffing) and uncovered if you like crispy stuffing at 350º for 45 minutes or until warmed through. |
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Personal
Notes: |
Personal
Notes: I made this stuffing with Gram and Mom many times over the years. There really isn't a recipe per say. The above is just general guide lines, but it is pretty hard to mess up. I have made with it with different poultry seasoning but the Bell's ™ is the Gram brand, it is what she used not only for stuffing but bar-be-que sauce.
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