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Thanksgiving Stuffing Recipe

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This recipe for Thanksgiving Stuffing, by , is from The Crouch Family 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!

Cindy Hale


2 loads bread broken into pieces
2 eggs beaten
2 cans cream of mushroom soup
2 cups minced celery, use electric food chopper and include all juices
2 cups minced onion, chop the same as celery
4 cups chicken bullion or 2 cans chicken broth
2 tsp poultry seasoning, you can add to taste
Salt and pepper to taste

In large mixing bowl break bread into small pieces. I usually do this the day before and leave in bread bag.

Add beaten eggs, celery and onion. Mix through bread. You can always add more celery and onion if you like. I just add it until there is plenty in the mix.

Add cream of mushroom soup and mix

Add chicken broth until the stuffing is completely mixed to a moist sticky consistency. You don't have to use all the broth. You don't want it to be runny. It is almost a dough like consistency.

Add poultry season, salt and pepper

Stuff turkey when it is about half cooked. Add aluminium foil to front of pan under the legs and add remaking stuffing mix. Cook until golden brown. I don't like it well done. I like it still a little moist.




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