Prep 15 mins
Cook 45 mins
This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)
- Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
- Stuff into the cavity of the turkey before roasting, if desired.
- OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
- NOTE: Allow 1 cup stuffing for each pound of poultry.
This was great.... thank you!
I just used 1/2 Tsp. Salt,Pepper, and Poultry seasoning. I omitted the Sage. It was very good.
This was the first time I have made homemade stuffing, I baked the bread and dried it in paper sacks on my counter for a couple of days before needing it. I did cut back on the salt to 1-1/2 tsp. Tasted great! This recipe stuffed the 20lb. bird I had perfectly.