November 19, 2006

Old Fashioned Stuffing

I've posted this one before but it's Thanksgiving Week here in the States and I wanted to post it again incase someone needed it.

Old Fashioned Stuffing
Nothing crazy or fancy - no raisins or oysters, sausage or corn bread. Just the yummiest stuffing like Grandma made.

1/2 c chopped onion
3/4 c diced celery
1/4 c butter
4-5 c dry bread cubes/pieces
3/4 t salt
1/8 t pepper
1/4 t poultry seasoning
1/4 t sage
1 egg
water - about 1 cup

Cook onion and celery in the butter. Add this to the bread pieces and cubes in a large pan. Sprinkle with all the seasonings. Mix the egg and water together in a cup. Pour over the bread cubes and toss with a fork or large spoon. The amount of water depends on how dry or moist your bread cubes are. If you have to use moist bread it will take barely 1/2 cup. Very dry bread cubes and pieces require about 1 cup or more. The stuffing should be moist, but not soggy. It should still be in cubes and pieces, not mashed together. Stuff the bird immediately and roast.

Remove the stuffing into another bowl to serve. Being inside the turkey gives it the wonderful flavor you won't have if you bake it outside the bird.Print Friendly and PDF