Name: My Mom's Stuffing Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 loaves stale bread (any kind of bread, white, wheat, French, rolls, etc.) – We use one loaf of white bread and one loaf of oatmeal wheat bread and rip them up and leave the pieces out overnight so they get stale; 1 large onion, chopped; 2 stalks celery, chopped; ½ stick butter + a little more to butter casserole dish; 1 bunch parsley; 1 large (32-ounce) container chicken or vegetable broth; 2 eggs; A few heavy shakes of garlic salt; A few sprinkles of pepper; 2 teaspoons poultry seasoning

Description

A warm and comforting dish, my mom’s stuffing recipe tastes like love and comfort and home. It’s not Thanksgiving in our house without this stuffing on our plates.

Ingredients

Scale

2 loaves stale bread (any kind of bread, white, wheat, French, rolls, etc.) – We use one loaf of white bread and one loaf of oatmeal wheat bread and rip them up and leave the pieces out overnight so they get stale
1 large onion, chopped
2 stalks celery, chopped
½ stick butter + a little more to butter casserole dish
1 bunch parsley
1 large (32-ounce) container chicken or vegetable broth
2 eggs
A few heavy shakes of garlic salt
A few sprinkles of pepper
2 teaspoons poultry seasoning

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Instructions

Rip 2 loaves of stale bread into pieces. (It is great if you can do this step the day before making the stuffing, allowing the bread to sit out on a couple of baking sheets overnight to become extra stale.)
Preheat oven to 350 degrees.
Melt ½ stick of butter in large skillet. Watch closely so your butter does not brown and add onion and celery to the butter over low to medium heat.
When onion and celery are lightly browned and tender, remove skillet from burner.
Remove long stems from a handful of parsley. (You want mostly the fluffy part. I use regular parsley, but curly is okay.) Chop the parsley – making sure to keep it from being ground too much. You still want to have some identifiable leaves.
Beat two eggs.
Place half the bread crumbs in a large mixing bowl and add the melted butter, onion and celery mixture, chopped parsley, beaten eggs, a few shakes of garlic salt, a sprinkle of pepper and poultry seasoning.
Gently mix the above mixture with your hands to distribute as evenly as you can among all the bread pieces, adding the rest of the bread pieces as you go. As you discover how dry your mixture is, slowly supplement with chicken broth, making sure to keep the mixture on the dry side. If you make it too moist, it will still be fine, but the texture of your stuffing will be more dense. You can make it more moist by adding more broth or less moist by adding more bread pieces. Experiment as you add the remaining bread pieces, using chicken broth to make it stick together. Do not mix longer than it takes to make the mixture moist and consistent.
Butter the inside of a large baking dish. Place stuffing into dish and cover with foil.
Bake 45 min. with foil on and then 15 minutes without the foil to allow the top to brown.
Serve with your holiday favorites and enjoy!