Mom’s Homemade Stuffing Recipe – Just In Time For Thanksgiving!

Happy Thanksgiving Everyone! I wish all of you a beautiful holiday with your families and or friends! I am so excited to share this very special Holiday post with all of you. I look forward to my Mom’s stuffing/dressing whichever you prefer to call it any time I have an opportunity to have it. No it’s not gluten free so for me it’s about enjoying a special treat. She has very generously offered to make it for this Thanksgiving and I for one cannot wait to have my share. Oh Yum! My Mom was taught this recipe years ago by my Paternal Grandmother “Mamo” and let me tell you that lady was an amazing cook. She cooked for 9 children and her husband and she could make fried apples like nobody’s business…sigh my mouth waters just remembering them! Thankfully my Mom realized this was not an ordinary stuffing recipe and decided to learn the art of this family tradition and she treasured it and now has passed it on to me and now all of you are the lucky recipients of such greatness! Yes aren’t you glad you follow my blog ha ha but seriously make sure if you do nothing else this holiday season spend lot’s of time with folks you love!

Mom’s Homemade Turkey dressing

Ingredients:

Turkey giblet broth – appx 2 cups

Chicken broth – appx 2 cups

Boiling hot water – as needed

Chopped celery (chopped finely) – 1 cup

Chopped onions (chopped finely – 1 cup

Two loaves of bread – toasted in oven. Or two bags of Pepperidge Farm seasoned bread stuffing mix

3 eggs

2 sticks of butter

Poultry seasoning – 3 T

Sage – 2 T

Salt to taste

Steps:

Preheat oven to 350

When preparing your turkey, remove the giblets and simmer them in a quart of water for about an hour.

Output should be about 2 cups of broth.

Toast whole slices of bread in a 300-degree oven. Goal is to have bread be slightly toasted and dry (crispy, but not hard)

Cover onions and celery with water and simmer until these are soft.

Use a large container to mix (I use the Tupperware popcorn bowl with lid)

Break cooled toasted bread into small pieces in the bowl. Or put the Pepperidge Farm stuffing mix in the bowl.

Pour the onions and celery (with the reduced water they simmered in) over the bread crumbs and put the lid lightly on the bowl for the mixture to soften the bread crumbs.

Cut 1 ½ sticks of butter into small chunks and melt. Mix melted butter into softened bread crumbs.

Add turkey giblet broth one cup at a time, putting lid on the bowl loosely each time.

After the bread mixture has absorbed the giblet broth, stir lightly with a wooden spoon or fork.

Add sage and poultry seasoning to taste – may use less if you are using seasoned bread crumbs.

Salt to taste.

Let the mixture cool down.

Beat three eggs until well blended. Thoroughly mix into cooled bread mixture.

Add chicken broth and mix until mixture is almost like a crumbly custard – but not soupy. If needed, add hot water.

Lightly spoon mixture into a large pan (ideally a large 12 x 8 deep foil pan). Melt remaining ½ stick of butter and drizzle over dressing.

Bake at 350 for 45 minutes. A knife inserted will come out clean.

Click here to listen to our Thanksgiving Show on the Prepper Broadcasting Network this Thursday night on Thanksgiving at 9pm est.! Next week our special Holiday Shop Local & Small Biz edition comes out so keep an eye out for it! It’s going to be awesome!

Fondly,