Recipe by rochsann
Most Americans no doubt love their family's traditional Thanksgiving stuffing. Here's my mom's recipe that I have used and adapted for many years. It's always been my favorite part of the holiday meal. I hope you enjoy it! This is a good amount for an 18 pound turkey. The amounts may be easily increased or decreased. I make bread crumbs by slicing and cutting different types of bread, like whole wheat, sourdough, and potato. I usually dry the bread in a large, deep pan in the oven, stirring often for about 15-20 minutes at around 350 degrees. My mom used to prepare the bread cubes on the Monday evening before Thanksgiving, putting them in bowls or pans, covering them with cloths, and stirring occasionally to achieve a dry texture in a few days.
- 16 cups dry bread cubes
- 12 tablespoons diced onions
- 6 cups chopped celery
- 1 cup sliced mushrooms (optional)
- 2 1⁄2-3 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 3 1⁄2-4 teaspoons sage
- 1 1⁄3 cups melted butter
- 1 cup diced red apple (optional)
- 1⁄2 cup chopped macadamia nuts (optional) or 1⁄2 cup pecan nuts (optional)
- 2 -3 cups chicken broth
Directions See How It's Made
- Saute onion, celery, and mushrooms in butter.
- Heat broth until hot, but not boiling.
- Combine bread cubes and seasoning; then add sauteed vegetable mixture.
- Sprinkle bread mixture with hot broth and toss until cubes are damp, but still rather dry.
- Add apple and nuts, if using.
- Pack lightly in turkey, baking any extra stuffing in an ovenproof pan for 45 minutes to one hour at 350 degrees.
- You may also cook stuffing in a crock pot on low for 3-4 hours, stirring frequently, lightly adding broth, if stuffing becomes dry.
- Happy Thanksgiving!