Want grandma homemade stuffing recipe. Please help!!!?!
THanks Amy
Answers: I love stuffing, but when I try to make it at home it taste like blahhh. I have tried many recipes on the internet an nothing seems like what I want. I love tasting the sagein the stufing. Anyone got some old homemade recipes I can try today?
THanks Amy
I make my mom's sage stuffing. I cut a whole loaf of french bread into cubes and let it dry out. I add a box of Mrs. Cubbison's dressing cubes to that. Saute 2 medium onions, about a cup of celery, and some poultry seasoning in a pan with a melted stick of butter, pour in bread mixture and add some sage. I used fresh sage that I chopped up, and it made a big difference! I added chicken broth until you reach the desired moistness (I used about a box and a quarter). Add additional sage, if necessary, and some salt and pepper. Put in casserole dish and bake at 350 degrees F for 45 minutes to an hour. Just watch for it to be brown and bubbly. Yum...
This is my favorite stuffing/dressing recipe - it was my grandmother's.
This stuffs a 20-25 pound turkey with some left over to cook in the pan or seperately:
6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
3-4 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
1 large jar of poultry seasoning - or to taste
salt and pepper to taste
About 1-2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.
Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread until moist and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more or less liquid if you want a moister or drier dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.
Bake one pan of white corn bread. I usually bake a 9x13 pan of cornbread. Not the sweet kind. Let cool then crumble. Saute chopped onion and celery in one stick of butter. Make sure you do this over low heat. You don't want the veggies to brown. Add to crumbled cornbread. Add pepper, parsley, sage and thyme. I just use the dried. Then add chicken broth until its really moist. Put back into dish and bake at 350 for 45 minutes to an hour.