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Old-Fashioned Bread Stuffing

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


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!





Sharing…Recipes for Thanksgiving

Thanksgiving Turkey

Thanksgiving Turkey (Photo credit: Wikipedia)

Good morning! I’ve been scouring cookbooks and cooking magazines and websites over the last couple weeks in anticipation of the “big” meal next week. Of course, we have our tried and true  favorite’s at the Barhorst household, but each year I like to throw in something new, something different to put a fresh spin on the meal. This year I’ve been looking how to cut some butter out of the meal, hopefully without compromising taste and so that no one notices! Another idea I have is to use my new favorite bread, The Sprouted Bakehouse’s Seven-Grain Bread, in my stuffing. Everyone seems to love my stuffing, and this bread which is so yummy (I use it everyday for toast) and so low in fat and high in protein I think it will work very nicely. It has lots of texture and will hold up well in stuffing. (I will post that recipe soon as well as my much requested “Crock Pot Oatmeal” which is a necessity for Thanksgiving morning. An easy meal that everyone can serve to themselves and add their toppings of choice and best yet, it’s already made when you wake up that morning :)

So, I’d love to hear what you’re making and what your specialities and tips are for this fast approaching Thanksgiving Holiday. Or, if you need any tips or inspiration, just ask me, I’d love to help! Thanksgiving is one of my most favorite meals to prepare. I love making everyone’s favorites dishes and hearing how they look forward to them each year. This past week I’ve been polling my kids as to what food is absolutely necessary for them. It’s fun to hear what they look forward to :)

Happy Monday and t-minus 9 days until turkey day! Let’s get cooking!

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