Thanksgiving is my favorite holiday. I love everything about Thanksgiving, planning the menu, putting together the center piece and name cards, the special little treats that grace each plate, and of course the TURKEY! When I was a little girl for me it was all about the stuffing. Back then we stuffed it right in the bird with little care to food safety or proper temperature. It is still about the stuffing for me today. I took my Mom’s recipe and tweaked it a little for a classic stuffing that goes well with just about anything from beef to turkey.
1 bag fresh bread cubes
1 large onion chopped
1 carrot finely chopped
2 ribs of celery chopped
1 stick of butter (or a little more if you like)
1 – 1/12 cup of chicken broth
2 Tbsp fresh parsley chopped
¼ tsp of garlic powder
1 tsp celery seed
Salt and pepper
Add in any of your favorite spices such as thyme or sage to taste
Melt butter in medium sized pan. Add all chopped veggies and sauté until translucent and soft. While veggies are cooking place bread cubes in a 9x13 baking pan. Add all spices and herbs to veggies and pour directly over bread. Mix well. Add both to desired moistness.
Our family prefers dryer stuffing and so I use right around a cup, if you enjoy moister stuffing add a little more.
Mix well…use your hands to get a feel for the consistency. Cover with foil and bake 5 minutes. Remove foil and bake an additional 10 to 15 minutes or until the stuffing is as toasty as you like.
Enjoy this simple but delicious recipe for stuffing. I will bring you my favorite sweet potato casserole in a few days, and trust me there is not a marshmallow in site.
Jenny (AKA Joy’s Mom)