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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffing Recipe

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This recipe for Stuffing is from The Dickinson Family Cookbook Project, 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 bags Martin Soft Potato Bread Cubes
1 lb yellow onions
2 bunches celery
12 TB unsalted butter
2 tsp rubbed sage
2 tsp dried thyme
2 tsp kosher salt
1 tsp black pepper
1/2 cup chopped parsley
2 cups mashed potatoes
1½ - 2 cups chicken broth
Directions:
Directions:
Peel & cut 3 large baking potatoes. Boil in salted water until soft & tender. Drain & mash with butter, milk, salt & pepper. Keep warm.

One half pound at a time, chop onions in food processor. Melt 3 TB unsalted butter and add (half) the chopped onions with ½ tsp salt. Cook over medium heat until soft. Add ½ tsp sage, ½ tsp thyme and ¼ tsp black pepper, and cook a minute or two longer. Remove to extra large bowl. Repeat with second half of onions.

One bunch of celery at a time, chop celery in food processor. Melt 3 TB unsalted butter and add (half) the chopped celery with ½ tsp salt. Cook over medium heat until soft. Add ½ tsp sage, ½ tsp thyme and ¼ tsp black pepper, cook a minute or two longer. Add to the cooked onions and repeat with second bunch of celery.

Blend together the onion and celery mixture. Add chopped parsley and stir. Then add each bag of bread cubes and stir. Using a big spatula, blend the warm mashed potatoes with the cooked mixture. Finally, use the chicken broth to moisten the bread and blend with your hands to desired moistness.

Divide stuffing between a large (9x13) and small (6x9) baking dishes. Bake at 350º about 40-45 minutes until lightly browned.
Personal Notes:
Personal Notes:
As close to my mom's as I could get.

 

 

 

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