Monday, November 11, 2013

Thanksgiving Recipe Revisited - My Mother's Stuffing

 

 

 

This post first appeared November 2012 and I think it is timely to revisit this stuffing recipe as we all begin to prepare our Thanksgiving menus. This is a no fail, classic, white bread stuffing that your family will love. Happy Monday!


We always host Thanksgiving, and I enjoy doing it, because it is an easy meal to prepare. So much can be done ahead of time, and we are pretty traditional with the menu, so not much changes from year to year. I am convinced that one of the reasons my family likes to come to my house, is for this stuffing. It is a simple recipe for basic white bread stuffing, but there is something about it that is so delicious. The secret is to make your own bread cubes - and that it is easy too.
My husband and I have a tradition of making the stuffing together, early Thanksgiving morning. We drink coffee and watch the parades. I chop the onions, and he chops the bread and celery. I love how the house smells while the onions, celery and poultry seasoning are cooking - it smells like Thanksgiving :-)
 
My Mother's Stuffing (Basic White Bread Stuffing)

This will make enough for a crowd - you can stuff a 20 pound turkey, plus have a large casserole dish.
 
2 loaves stale white bread, chopped into small cubes

2 sticks butter

3 cups celery, chopped fine

3 cups onion, chopped fine

2 tsp. salt

1 1/2 tsp. poultry seasoning

1 tsp. pepper

1/2 cup water (approximate)

Note: 2 days ahead of time, place slices of bread on cookie sheets and let harden. Turn frequently.

Chop bread, onions and celery. Melt butter in large pot. Sauté onions, celery, salt, pepper and poultry seasoning until soft. Add bread cubes a little at a time, along with a small amount of water. Only add enough water, so stuffing is moist.

Stuff prepared turkey and place remaining stuffing in buttered casserole dish. Bake for 30 minutes at 350 degrees before serving. Note: As I am basting my turkey, I usually put some basting liquid on the top of this extra stuffing and allow it to soak in.

 

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19 comments:

  1. Hurray for mom's. That's my mother's recipe also. We all love it!

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  2. My Sisters make the dressing:) I may need to learn how to make it at some point, but not yet! Have a blessed week dear Vicki, HUGS!

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  3. I make that same recipe with gluten-free bread. I LOVE IT. In fact, I think our whole family loves the stuffing more than anything else at Thanksgiving dinner. :-)

    P.S. I'm running a 4-day-only Giveaway of my handcrafted, vegan Christmas soaps. Hope you'll stop in.

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  4. I love stuffing even more than the turkey. I'm a little embarrassed to say that I've never made it from scratch (ie make my own bread cubes). I'm going to pin this and remember that taking the extra step is not hard and makes a big difference!

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  5. You, my dear, are a blessing! This was also my mother's receipe! My family loved it and Mom would talk me through making it each year. My Mom passed away in July and I have been thinking that for the holidays, along with her gentle spirit, I will miss her receipes. You have solved the stuffing receipe issue! Thanks and Happy Thanksgiving!

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  6. This is very similar to my Mom and Dads - my favorite. I like other stuffings, but not at Thanksgiving and Christmas.

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  7. Good stuffing is like the "little black dress" Pinning thank you very much I made a smaller version last weekend but used chicken stock inplace of the water. Yummy Andi

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  8. This is the way my mom makes stuffing too! None of that gourmet stuff for my family - keep your chestnuts and your sausage, and those cranberries belong in a sauce - this stuffing speaks to our hearts!

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  9. This recipe is almost identical to how my mother made stuffing. And now I do the same. We do add mushrooms because we love them. My homemade stuffing is my kids favorite item on the Thanksgiving menu. One thing that I do that people laugh about is I save any of my old bread all year. People say, "how come it doesn't mold?" If you set bread out to dry until it's hard you then can store it. I just keep it in zip lock bags in my food storage room. You must make sure it has dried out completely. The day before Thanksgiving I watch a movie and cube it into a huge pan. The mixture of all the breads I have saved is yummy. I even throw in croissants or any rolls that we might not finish off. Crazy, but it works! Thanks for sharing with SYC.
    hugs,
    Jann

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  10. As often as I've tried, I can never match my grandmother's stuffing.

    Great to have you at Seasonal Sundays.

    - The Tablescaper

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  11. Your tradition with your husband preparing Thanksgiving morning sounds so nice. I fondly remember watching the parades as a child and the thrill of the floats. Your stuffing( we call it dressing in the south) sounds great. THe gravy is the hardest part for me. I turned that job over to my DIL but she won't be here this year. I am in trouble. Happy Thanksgiving.

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  12. I love stuffing and this recipe sounds sooooooooooooo good. Thanks tons for linking to Inspire Me. Hugs, Marty

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  13. I saw this recipe in so many place and it looks fabulous - the perfect stuffing recipe! ! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x

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  14. Hi Vicki, just hopping back to let you know that I will be featuring you at SYC this week.
    hugs,
    Jann

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  15. YUM! Thank you for sharing, looking forward to trying this out and having a solid stuffing recipe for Thanksgiving's to come

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  16. BEST stuffing I ever made. Thanks so much for the wonderful recipe. The one I will use from now on and forever! Happy Holidays

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