Grammie Nancy's Best Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 loaf Grammie Nancy's bread (leftovers if you finally made enough to sate the family), stale or dried out in the oven, cut in 1/2" cubes.
4 cups diced onions, 2 cups diced carrots, and 2 cups diced celery (mirepoix again!).
2 pounds of cooked, peeled chestnuts. You do not have to include these, but I love them. Use ones you have roasted or take the easy road and buy some already cooked and peeled, they taste just as good in stuffing. The recipe for these is next in the book. You can use toasted pecan halves instead if you like.
2 sticks of butter, softened (for the pan, the mirepoix, and the stuffing).
1/2 a box (yes, that is what I use. You can use more or less if you want) Bell's Poultry Seasoning.
3 - 4 cups turkey, chicken, or veggie stock. Cheap out here, it just moistens the bread.
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Directions: |
Directions:If the bread is not completely stale, slice it and bake in a 250º oven for about an hour.
Take the dry bread and cube it (you need about 10 - 12 cups all together). You can make up what you may not have with Pepperidge Farm Stuffing mix, it is pretty good.
Line a lasagna pan with tinfoil and butter the bottom and sides.
If your oven is not already going (temperature is not as important to this dish as you might think) set oven at 350º.
Sauté mirepoix in butter until soft. Most cookbooks say this takes 3 - 4 minutes. They lie. Cook at least 10 - 15 minutes, stirring often.
In a large bowl, (probably the one you have the bread cubes in) add the mirepoix, Bell's seasoning, salt, pepper, and chestnuts. Add the stock until the stuffing is moist, but not soggy (no one likes a soggy bottom!).
Place in the prepared lasagna pan and cover with tinfoil. Bake for 25 minutes covered, remove the tin foil top and bake an additional 15 minutes uncovered. Yum. |
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Number Of
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Number Of
Servings:10 - 20 |
Preparation
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Preparation
Time:2 Hours |
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Notes: |
Personal
Notes: Get the bread ready the day before and just leave it in a large bowl on the counter. Now you know why I have so many stinking bowls! Great Grammie Judy Diamond always kept a scola maccherone in the drawer under the oven and put extra bread in there to dry out. Nice heat + low humidity = no mold.
Use this stuffing for Braciole (Pronounced brah-jole in Italian-American). Just use Italian seasoning instead of the Bell's, add 4 cloves of garlic to the mirepoix, and cut the recipe in half. Double thickness pork chops cut in half and stuffed (add sliced apples instead of the nuts), or turkey cutlets. Just change the seasoning a bit to match the dish.
Of course you can use Pepperidge Farm Stuffing Mix and just doctor it up with the extra things in this recipe. But at least once for a Holiday, make it with my bread, it is amazing. Spatchcock the turkey and cook it on the stuffing!
Get more bread (right) and make your own croutons!
Melt 3 tbs. butter in a large skillet, add whatever seasoning you want. Stir, add the bread and fry until golden. Take them out to drain on a paper towel and sprinkle a little salt on the top while hot. These make a salad a feast.
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