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Thanksgiving Stuffing Recipe

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This recipe for Thanksgiving Stuffing, by , is from A Mother's Cookbook, 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!

Contributor:  
Contributor:  
Julie Lanham

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves of white bread - toasted
2 sticks of butter
5 sticks of celery chopped in little pieces - not too big, not too small
1 sweet onion chopped fine
Salt
Pepper
Poultry seasoning
Chicken Broth - several cans - low salt is fine

Directions:
Directions:
Take chopped celery and onion and sauté in butter until firm tender...not mushy
While the celery and onion are cooking toast the bread. I find that the least expensive bread works best and offers the best flavor. Wait until the toast cools a bit or you will burn your fingers, cut into cubes using a bread knife.
Once the celery/onion mixture is complete, pour over your toasted bread. Add some salt, pepper and poultry seasoning. Not an over abundance, because you're going to taste this and you can always add, can't take away.
Now, pour a can of the chicken broth into the skillet you just removed the celery from. Bring to a low boil, scraping the remains of the celery and onions that didn't make it out the first time. Once the chicken broth is warm, pour over the bread. You'll probably need another can or two. Add one at a time or you'll end up with super soggy stuffing. Once you have the stuffing consistency you desire, now it's time to start tasting! Add salt, pepper and poultry seasoning until you achieve the perfect stuffing taste you desire. Pour into a casserole dish and cook on 350 for 30-45 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Growing up my mom used to make stuffing using the giblets along with the boiled neck bone. I'm not a fan of the parts in the bag so I do mine this way. Has a great taste and I don't have to touch the gross stuff! I tend to make the stuffing a little more on the moist side because #1 that's how my husband, Tom, likes it and #2 it will dry a bit while cooking. This recipe can be made to serve more or less, just adjust accordingly. I never measure the ingredients, so this is the best I could come up with!

 

 

 

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