Herb Stuffing

Thanksgiving is on the way here-so time to figure out stuffing. I must not forget stuffing this year. I must not forget the stuffing this year. I must not forget the stuffing this year. Yes, I forgot last year. Yes. I am still hearing about it.

I tend to cheat when it comes to stuffing. Stove Top makes most of the family happy. Denise’s stuffing makes them all happy except me. (The crumby kind in a bag–made with water. Sorta mushy and bleah) I grew up with a traditional stuffing like the one below and a stuffing with apricots and raisins added.

This however is a very traditional stuffing without any mixes. I tend to toss some of the drippings from the fully cooked turkey to the stuffing in place of the butter and add a bit more for moisture if needed.

Traditional Herb Stuffing

3 quarts slightly dry bread cubes. (either buy them or start saving the ends of bread now and dry them a bit for Thanksgiving)
1 1/2 teaspoons ground sage
1 1/2 teaspoons thyme
1 1/2 teaspoons rosemary
1 1/2 teaspoons salt
1/3 cup chopped parsley
1/2 cup finely chopped onion
1/3 cup butter or margarine
1 cup canned chicken broth (or make your ownO

Saute onion in butter. Add broth to heat. Combine bread, seasonings, parsley, onion and butter. Toss lightly to mix. Makes 8 cups.

Comments

  1. This sounds like what my grandma, then Mom, and now what I make. I’m not sure about the actual measurements of the ingredients, but at least the contents are the same. This is something that just gets mixed together in a bowl until it looks and smells “right”.

    The differences that we do is that we chop celery and saute it with the onion. Also, we always boil the turkey giblets and neck so I use part of that broth in the stuffing. The turkey itself isn’t done, so we use butter – the real stuff. lol

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