Tradition. It's part of what makes holidays so special. It's also what makes some of our favorite holiday meals so special. Many a cook has heard a gasp or a groan when they've messed with a much loved, traditional recipe only to find that new additions, new recipes or leaving it out all-together was a huge mistake. For my brother, it's my Grandmothers Cherry Dessert. For my husband it's a Double Layer Pumpkin Pie. For me, it's traditional sage stuffing. Even as an adult who likes to be polite and eat what is given me; if you put raisins, cherries, apples or other fruits in my stuffing, I will pick them out. Discreetly of course, and I won't say a word, but I will be disappointed you ruined my beloved stuffing with fruit.
Tastes however, are up to the individual and some people love raisins in their stuffing (my Grandma for instance!) but for those you looking for a good old-fashioned, traditional stuffing with no bells or whistles, this is my recipe and this one is for you!
Traditional Homemade Stuffing
1/2 c chopped onion
3/4 c celery, chopped or diced
1/4 c butter (half a stick)
4 c dry bread crumbs - cubed or ripped to about 1 inch pieces
3/4 t salt
1/8 t pepper
1/4 t poultry seasoning
1/4 t dried sage
1/2 - 3/4 c water or chicken boullion
1 egg - beaten
Cook the onion and celery in the butter in a pan over medium high heat. When it's soft and translucent, add this to the bread cubes in a large bowl for mixing. Sprinkle with the dry seasonings. Mix the 1/2 cup water with the egg and add to the mix. If it's too dry and not holding together (depending on the bread you use) add more broth or water a little at a time until it just binds together. You do not want a soppy mess so go light. The juice from your chicken or turkey is going to help it bind together during the roasting process. Stuff your cleaned and prepared bird and bake according to the poultry time table. Remove stuffing to a bowl for serving at meal time.
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| Cooking the celery and onion in butter until translucent and soft |
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| Add enough broth or water just until it binds together but is not soupy |
