Happy Thanksgiving “Prep Week 2017! I’ve had many requests for my stuffing recipe. It’s very basic and I’ve adapted it throughout the years. Ive always loved stuffing since my mom made a version of this while I was growing up. I hope you enjoy too. Many blessings to you and yours, Happy Thanksgiving!
Old Fashioned Bread Stuffing
Note: This recipe makes apprx 8 servings, I usually triple the recipe to serve about 18 because even people who thought they didnt like stuffing love this recipe!
1 cup chopped celery
1/2cup slivered carrots
1 cup peeled and chopped apple
1/2 cup golden raisins
1/2 cup chopped onion
1/2 cup butter
3 tsp poultry seasoning
8 cups fresh bread, cubed or torn ( I use a mixture of white bread, a wheat or bread with grains, could use sourdough or raisin too- I like to mix the textures. You can cube your bread and let it sit out overnight to dry some, this is not necessary. Just use fresh bread and not those little dried squares from the grocery store! That is the key to this recipe :)
1 cup, approx, chicken broth
1/4 tsp salt
Directions
In a large pan, melt the butter and saute the onions, celery, carrots and apples until tender but not brown. Ahhh, the aroma here is the best :) Stir in the poultry seasoning and salt. Place torn bread into large bowl. Add onion mixture. Drizzle with the chicken stock. I do not stuff the turkey, just not my style but you can stuff if you desire. I bake this in a greased casserole dish at 325 for approx 40 minutes. Bake covered and uncover for the last 10-12 minutes if you’d the top to crisp a bit. I have made this in the crockpot, I prepare it first thing Thanksgiving morning and set in a greased crockpot on low setting for approximately 4-6 hours. Each crockpot if different, some cook faster than others so you can always add a bit of broth if its starting to dry too much. The stuffing begin to brown on the top and edges while the underneath with remain moist. Serving a scoop with the moist stuffing and crisp topping, mmmmh! Happy Thanksgiving!
four sweetie pies 