While Thanksgiving has come and gone, I still wanted to share this recipe, but I didn’t get the chance until now. This recipe is the one my mom always used, and she either got it from that 1960’s edition of the Betty Crocker cookbook, which is falling apart, or it’s the same recipe my grandma used to make (maybe both).
I am not sure about you, but when Thanksgiving comes around and I think Stuffing, I do not think about all those versions out there with nuts and meats and fruits. I think of plain ol’ classic bread stuffing with onions, carrots, celery and poultry seasonings. Plain and simple, but it is what my family and I like the best. Don’t get me wrong I like the other stuffing out there, but when it comes to Thanksgiving this is the only recipe I use.
1-2 loaves of bread (sourdough or French – I use a mix, the sourdough alone gets too tangy for me)
3T. poultry seasoning
1 large white onion
2 celery stalks
1/2 stick of butter
salt and pepper
6 cups of chicken broth
- Cube or tear the bread, sprinkle 1T of poultry seasoning over the bread and allow the bread to dry out a day or two – tossing occasionally (so all pieces dry out).
- Dice the onion, celery and carrots (mirepoix).
- Melt butter in a large pan. Over medium heat, saute the veggies until the carrots are soft and the onion is translucent. Add salt and pepper and 1T poultry seasoning.
- Toss the mirepoix with the bread in a large bowl.
- Add remaining 1T of poultry seasoning to the broth. Add 1/2 cup of the broth at a time to the stuffing (stirring between each addition). Continue doing this until the bread is sticky.
- Place in a large baking dish and bake 350 for 30-40 minutes.
Bread – I use the loaves from the bakery, if the loaves of bread are large I use about 1 1/2 loaves.
Store bought “Poultry Seasoning” is a mixture of sage, thyme, marjoram, black pepper, and nutmeg (I do not know the ratios – McCormick’s doesn’t give that secret out.