Everyone has their favorite Thanksgiving food, and stuffing ranks high among the carb-loaded delicacies that grace our tables. Even though this year’s Thanksgiving will be different from years past for many families because of the pandemic, families across the country will still be prepping slightly smaller portions of their favorite foods.
Instead of cracking open a box of Stove Top stuffing, I have a relatively easy stuffing recipe to make Thanksgiving dinner extra special! My family has a long-standing tradition of gathering around my grandparents’ dining room table for a full-fledged feast, and my grandmother’s stuffing is one of our most coveted food items. This recipe makes about 3 quarts of stuffing but can be doubled for a bigger bird.
What You Will Need:
1 cup butter
¾ cup finely minced onion
12 cups coarse or fine bread crumbs or cubes
1 ½ cups chopped celery
1 tbsp. salt
1 tsp. pepper
1 tbsp. dried sage or thyme (to taste)
¾ cup of water (to taste)
1 tbsp. Bell’s Poultry Seasoning
- Melt the butter in a large, heavy skillet
- Add onion and cook until yellow, stirring occasionally
- Stir in the bread crumbs gradually
- Mix in remaining ingredients
- Mix in hot water gently with a fork
- Cool and place in the bird when ready to bake
Now here are a few added tips for the concerned cookers out there:
- Make sure when you are browning the onions in the butter to keep the heat on low so as not to burn the onions
- The 12 cups of bread crumbs can be substituted for Bell’s Traditional Stuffing, which is relatively plain on its own but is perfect with the add-ins
- The recipe can be made as-is and then put in a casserole dish for those who do not want to stuff the turkey, BUT you will lose some of the crucial flavors if you make the stuffing outside the turkey
- The amount of water you put in varies based on how you like your stuffing. Personal preference in my household is a moist stuffing, but more or less water can be added depending on what you prefer.
- Make sure to rinse the inside of the turkey thoroughly if you plan to stuff it. The risk of salmonella is very low as long as you cook your turkey thoroughly but always make sure you prep your food.