Stuffing
 
 
As taught to me by mom. Measurements are mine, based on her very vague instructions over the years :)
Author:
Ingredients
  • 1 loaf cheap white bread, cut into small cubes
  • ½ of a medium yellow onion
  • 1-2 stalks celery, diced
  • 1-2 carrots, grated
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried sage
  • 1 stick butter melted
  • ½ cup - 1 cup chicken stock
  • 1 egg well beaten
Instructions
  1. After you have cubed the bread, let it sit out for a couple days to get stale OR bake in a 200º F oven for about 20 minutes until bread is starting to harden.
  2. Melt butter in large pan on the stove. Add onions and cook for about 5 minutes over medium heat. Add celery and carrots and cook over low for about 5 minutes.
  3. Whisk together the egg, salt, pepper and sage.
  4. In a very large bowl, combine the cubed bread with the egg and butter/veggie mixture. Add stock, ¼ cup at a time, until it seems like the right amount of moisture.
  5. Bake in a 350º F oven until hot all the way through. You can also stuff some of this in the bird then mix the "stuffed" stuffing with the "non-stuffed" stuffing and combine well.
  6. I always double, triple or quadruple the recipe, depending on how many people are coming! :)
Recipe by This Week for Dinner at https://thisweekfordinner.com/thanksgiving-prep-stuffing/