My mother in law makes the best stuffing. Actually, I am not a real expert on stuffings as my family is a dressing kind of family and relies on Stove Top to satisfy our need for Thanksgiving tradition. It took me a few years to develop a taste for homemade stuffing. Now I prefer it. Every year, my MIL would stay up the night before Thanksgiving cutting up bread into cubes, slicing celery, and chopping walnuts. I don’t stuff my turkey anymore, opting rather to fill it with sage and citrus. I make this on the side, baking it covered for a few hours and then letting it dry out a bit without the foil.
- 4 cups dry bread cubes
- 1 tsp salt
- ½ cup sliced celery
- ½ cup finely chopped walnuts
- ¼ tsp pepper
- sage to taste
- ¼ tsp poultry seasoning
- ⅓ cup melted butter
- chopped cooked giblets
- chicken broth/stock to moisten
- Combine all ingredients with enough broth to moisten.
- Toss gently to gently mix.
- Allow 1 cup stuffing for each pound of turkey.
- Stuff your turkey and cook accordingly.
- Bake a separate dish full, too, because it is just so darn good.
Cooking Tip: I have a nifty tool called a Roasting Wand (ad) that fits through the stuffing, through the entire turkey which allows for reduced cooking time and even cooking. I highly recommend it!