This is my Grammy’s recipe, which we have been using to make our Thanksgiving turkey stuffing for more than 40 years. I think the original recipe may have come from the Better Homes and Gardens cookbook…. the red and white checked one :)
Although we used to cook the stuffing right in the turkey, we now cook it separately. It is a much safer method to cook the turkey if you do not stuff it first.
Making the stuffing ahead gives the flavors more time to mingle. I prefer to make it now and freeze it, but it can also be made 1-2 days in advance and kept in the refrigerator until ready to bake. Either way saves precious prep time on holidays!
You can use your personal favorite stuffing recipe. Here is Grammy’s recipe:
OLD FASHIONED STUFFING
1 cup chopped celery
1 cup chopped onion
1/2 cup butter or margarine
1 teaspoon poultry seasoning
1 teaspoon sage
1/2 teaspoon salt
8 cups seasoned dry bread cubes {I like Pepperidge Farms cubes}
1-2 cups chicken broth
Put dry bread cubes into a large bowl. Melt butter and sauté celery and onion until tender. Stir in poultry seasoning, sage, and salt. Add to bread cubes and stir. Add enough broth to moisten without it being soggy.
Put in casserole dish, cover and store in freezer (up to 2 months) or refrigerate (for 1-2 days). When ready to heat, thaw completely in refrigerator. Bake at 325 degrees with cover or foil on top until hot, 1 to 1-1/4 hours. Remove foil the last 20-30 minutes to brown the top.
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