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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Thanksgiving Stuffing Recipe

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This recipe for Thanksgiving Stuffing is from Cowbell in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks butter
1 large onion chopped
3-4 stalks celery chopped
2 tsp. salt
1 tsp. pepper
1 Tbsp. poultry seasoning and/or sage
2-3 or more cups turkey or chicken broth
2 loaves bread, torn up and dried out
Directions:
Directions:
Tear up bread into large roasting pan. Let air dry for 2 or 3 days, or hurry the drying process by placing in 250 degree oven for an hour or two, stirring a few times.
Saute onions and celery in butter, add salt and seasonings. Pour this over the dry bread pieces. Add enough broth to moisten the stuffing. I use part of this to stuff the turkey and form the rest into balls and place in baking pan to bake on the side, maybe about 1/2 hour or so to heat through and crisp a little. Add less broth to the stuffing that goes in the bird, it will get a lot moister from the turkey juices. Add a little more broth to the stuffing that you form into balls and bake on the side. I double this recipe to serve 20+.
Personal Notes:
Personal Notes:
Dad's favorite stuffing, just like his mom used to make and my mom as well. It has always been the children's job to tear up all the bread for the stuffing, when I was little, and when my own kids were little.

 

 

 

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