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This is the stuffing that my grandmother made every Thanksgiving, and it’s absolutely divine. The holiday just isn’t the same without the taste of this dish.
The day after it’s cooked, it’s wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
Adapted from Betty Crocker’s Picture Cook Book, circa 1950.
Betty Crocker’s Classic Bread Turkey Stuffing
Ingredients
12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3⁄4 cup minced onion
1 1⁄2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 teaspoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)
Directions
In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
Place the bread cubes into a large, deep bowl.
Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used. Toss the cubes thoroughly to coat.
(Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
Recipe based on one by Julesong
Photo by Cooking Creation