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. :)
- 2839.08 ml dry bread cubes
- 236.59 ml chopped onion
- 236.59 ml chopped celery
- 14.78 ml salt
- 3.69 ml pepper
- 3.69 ml poultry seasoning
- 2.46 ml sage
- 236.59 ml melted real butter (not margarine)
- 118.29-236.59 ml hot chicken broth or 118.29-236.59 ml turkey broth, to moisten
- 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 is a special review in honor of Stacky's memory at Zaar in a cook a thon in her honor. She will be missed, but her recipes will go on to be enjoyed by people for a long time to come! Very nice recipe anyone would love. Very rich with the addition of the butter, I would maybe cut down a bit there. Love the old fashioned sage taste, perfect for the upcoming holiday.
I made this exactly as the recipe called. WAY too salty. 3 teaspoons has to be a mistake. I would use less than 1. Otherwise, a very basic and easy recipe.
This is a really good recipe. I would add a little more broth to the mixture if cooking it in a casserole dish, just to make sure it doesn't dry out. I would also boil the gizzards, liver, and neck of the turkey in the broth, then chop them all up and put some in the stuffing and use the rest for gravy.