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Grandma’s Thanksgiving Stuffing


Ingredients

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  • Grandma’s Thanksgiving Stuffing

  • Ingredients

    • 4 cups chopped celery
    • 4 cups boiling chicken stock
    • 1/2 cup minced white onion
    • 1/2 cup butter
    • 16 cups cubed, stale, good quality crusty french bread
    • 5 teaspoons poultry seasoning
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 teaspoons ground sage

Instructions

  1. Bring chicken stock to a boil and then add celery. Cook for 8-10 minutes until celery is just soft; drain celery and save liquid; set aside.
  2. Melt butter in saute pan over medium low heat and saute onions about 5-6 minutes until soft.
  3. Meanwhile, combine bread cubes, poultry seasoning, sage, salt and pepper in a large bowl. Add cooked celery, and the onion/butter mixture. Add enough stock to moisten all the bread. You’ll need between 3 and 4 cups. You want it to to be pretty moist.
  4. Put stuffing a buttered casserole dish and bake, covered, at 350F degrees for 30 minutes. Uncover for 15 minutes or so until nice and browned on top.
  5. Serve.