My Mother’s Old Fashioned Stuffing Recipe – I have very fond memories growing up of thanksgiving morning together in the kitchen with my mother, father, and brother, each with a task related to this recipe. Usually my dad would be cutting the onions, I would be cutting the celery, my brother would be slicing up the bread and measuring it, and my mom would be wrangling all of the other ingredients. The delicious aroma of this stuffing makes me smile every time and is a sure crowd pleaser – I have had people who say that they hate all stuffing who adore this particular stuffing recipe and find themselves scooping extra helpings on their plate.
- 1/2 cup Unsalted Butter (I use Safeway O Organics butter – substitute Olive Oil if making a “non-dairy” version)
- 2 cups chopped Onion
- 4 cups chopped Celery
- 3/4 cup chopped Fresh Parsley (it is important that it is fresh parsley and not dried parsley)
- 1 teaspoon Salt (if you are multiplying the recipe it is important to reduce the salt – for double recipe, use 1.5 teaspoons, triple recipe, 2 tsp. If you find yourself accidentally using salted butter instead of unsalted, make sure to dramatically reduce the salt to almost no additional salt.)
- 1 Tablespoon Poultry Seasoning (powdered preferred – if you don’t have this spice, do a general mix of thyme, marjoram, oregano, rosemary, sage, tarragon)
- 1 teaspoon Paprika
- 1/2 teaspoon Pepper
- 1 Egg (slightly beaten)
- 12 cups Fresh White Bread, cut into 1/2 inch cubes – loosely measured in measuring cup, not packed. I am really picky with the bread that I buy for stuffing, it is always plain white bread, and a more “simple” type of bread – Whole Foods Organic White Bread works fine. I highly recommend pre-sliced loaves, because then it is so much easier to cut up.
- Place the butter (or oil) in the bottom of a GIANT pot on low heat on the stove to start melting slowly.
- After the butter starts melting, add the diced celery and onion into the pot with the butter.
- Sauté the onion and celery until it is very soft on medium-low heat. This may take 45 minutes to 1 1/2 hours, depending on if you are making 1 recipe or a multiple recipe. It should all be thoroughly softened, plus with some pieces beginning to brown.
- Remove from heat, add all the remaining ingredients into the giant pot, and gently stir with scooping motions until thoroughly mixed (this can be challenging to stir, but eventually it will be stirred if you keep at it!).
- Spoon the mixture into the turkey and/or into casserole dishes. Add some vegetable or chicken broth (1/4 to 1/2 cup or so, depending on how much is left over) to stuffing in a casserole dish to add some extra moisture, since it won’t get the extra juices from being in the turkey. If you can’t cook it right away, make sure to refrigerate it until it is time to cook because of the raw egg.
- The casserole dish of stuffing can be cooked at the same temp you are cooking the turkey, or you can cook it separately at 375 degrees or so for 30 to 50 minutes – be sure to cover the casserole dish of stuffing when cooking – if you want it to be a little browned on the top of the casserole then remove the cover for the last 10 minutes until browned on top.
- Final step: devour the stuffing!! Yum!
This is a single recipe above which probably serves 4 with leftovers. I always make at least a double recipe, and have previously made a triple, quadruple and even a multiplied-by-5 recipe for huge groups, and it has not had any issues with being multiplied significantly.