This is our traditional stuffing and the one my family likes best. My husband likes dry stuffing so I always reserve a pottion and put some in a small covered, buttered casserole dish and let it bake along side the turkey for about an hour and a half. I check it after an hour and if it looks too moist I remove the cover for the last half hour.
You can make many variations from this basic stuffing recipe, according to your family's taste.
Fariations
~zest of 1 orange
~finely diced apple sand pecans
~finely chopped dates, walnuts, raisins
Mom's Basic Stuffing
Serves 12-15 people
Ingredients:
3 20 oz. loaves of white bread
3 cups finely chopped onion
3 cups finely chopped celery
4 eggs well-beaten
2 cans chicken broth
1 1/3 cup butter
3 teaspoon salt
1/2 teaspoon pepper
4 teaspoons poultry seasoning
4 teaspoon sage
Instructions:
1. Cut bread into cubes and put in large mixing bowl to dry. Once bread is dry add spices (salt, pepper, poultry seasoning and sage).
2. Cook onion and celery and butter in skillet. AFTER cooled mix in beaten eggs and pour in 1/2 to 1 can broth.
3. Pour over bread crumbs/cubes and mix
4. Add broth as needed to make moist
5. Pack into bird and large cassorole dish and cover
6. Bake at 325 degrees for 50-60 minutes
Ingredients:
3 20 oz. loaves of white bread
3 cups finely chopped onion
3 cups finely chopped celery
4 eggs well-beaten
2 cans chicken broth
1 1/3 cup butter
3 teaspoon salt
1/2 teaspoon pepper
4 teaspoons poultry seasoning
4 teaspoon sage
Instructions:
1. Cut bread into cubes and put in large mixing bowl to dry. Once bread is dry add spices (salt, pepper, poultry seasoning and sage).
2. Cook onion and celery and butter in skillet. AFTER cooled mix in beaten eggs and pour in 1/2 to 1 can broth.
3. Pour over bread crumbs/cubes and mix
4. Add broth as needed to make moist
5. Pack into bird and large cassorole dish and cover
6. Bake at 325 degrees for 50-60 minutes
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