Scrumptious Stuffing!

So the food poll is in and the winner of everyone’s favorite food/part of the meal for thanksgiving was not the turkey!!! It was the STUFFFFFFFING! So I decided it was time to put my great grandmother’s stuffing on the blog….. Yes YOU’RE WELCOME!!!! This is no box stuffing and yes it does take a little more time than just boiling water and adding the bread crumbs but believe me…. this is worth it!!! Oh PS… you don’t just have to have stuffing on thanksgiving! We make it for Christmas, Easter, or any other time we have ham or to serve a lot of people at a dinner party. Yummmmmm Enjoy!

Here’s what you’ll need……
1 bag (12cups)  of stuffing bread
1 bag of pepperidge farm herb 14 oz seasoned stuffing
Chicken broth- Swanson


1 1/2 large Onion


1 package of Celery


3 eggs


1 1/2 cup Butter


Dried rub sage


Celery salt


Onion powder


Salt and pepper


First we are going to slice your celery stalks. One of the keys to getting the most flavor are using the celery leaves! Yes! Use them.
Slice up the whole bunch of celery into copped celery.


Also chop your 1 1/2 large onions. You want equal parts of celery and onion.


Take your celery and onion mixture and place in a pot and fill with water until the mixture is completely covered. About 3-4 cups
Add 1  1/2 tsps of  onion powder and celery salt, 1 tbs of salt and 1/2 tsp of pepper
Add 1/2 cup of butter to the mixture as well. Yes just drop the stick in there. Bring it to a boil and once it’s boiling bring the temp down and simmer for a half hour.  The celery should be tender and fully cooked.
Place your bread crumbs in a large foil pan and mix both packages together.


Mix 3 tablespoons of the dried sage into the bread crumbs.
Place your onion and celery mixture on top of the bread crumbs and slowly mix while adding the mixture.


 The art to the process of the stuffing is getting it to be the right moisture not to wet, not too sticky not to dry
Make sure you evenly distribute the celery and onions and that all the bread is coated.
And 1 more tbs of sage to the now wet stuffing mixture.


Melt 1 cup of butter in a separate dish


Now add your butter of coarse!!!! Drizzle all around! Yumm. This adds to the richness! Mix again.


Now comes the 3 eggs for binding the mixture together. Make sure you whisk them before hand. Drizzle all over the mixture and again mix all together.

Last but not least we are going to add 1 cup of chicken broth. If your mixture doesn’t seem wet enough add some more broth.
Mix all together again. I KNOW THERE IS A LOT OF MIXING!!!
Place in a baking casserole dish, loosely to allow for expansion.
This makes about 2- 3qt pans with about 1 1/2 qt left you can bake later for the leftovers!
Bake for 1 hr in the oven covered at 350 degrees.


Let cool and serve!!! Enjoy!


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