This is our aunt Helen’s stuffing recipe that we have enjoyed for many years.
The only additional ingredient to the original recipe is sage. Around here, the more sage the better! The greener the better!
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Ingredients
16 cups of 3/4″ cubed day old bread (close to one loaf of bread)
2 cups diced celery (approx. 3 stalks)
1 medium onion
2 tsp poultry seasoning
1 tsp salt
1/4 tsp black pepper
1/2 cup of margarine
1 1/2 c chicken broth (divided into 1 cup and 1/2 cup portions)
1 tsp parsley
2-3 tsp common or culinary sage (optional)
What is Sage?
Sage has a unique flavor that brings complexity to dishes. It works well when combined with other herbs and complements a variety of foods,
Sage leaves, fresh and dried, as well as rubbed and powdered versions are used in recipes. It is a perennial, evergreen shrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family.
Directions
1. Drying the bread and preparation
a. Plan two to three days ahead
b. Drying the cubed bread is essential to rehydrate with the chicken stock or homemade turkey stock from a previous dinner.
c. The bread cubes should be placed on a cookie sheet to dry out.
d. You can speed up the drying process by placing bread cubes in a 225 degree Fahrenheit oven and stir every 20 minutes. In about an hour the bread cubes should be dry.
2. Meanwhile add margarine in a medium sized frying pan to melt.
3. Add celery and onions, and seasonings to fry until the ingredients are softened.
4. In a large bowl add bread cubes and the celery and onion mix. Mix well.
5. Slowly start adding 1 cup of the chicken broth mixing well as you go.
6. Place mixture into the fridge until you are ready to prepare your bird for roasting.
Stuffing Notes.
You will likely have more stuffing than will fit into the turkey or chicken. Simply add the reserved chicken stock to the remaining stuffing, then wrap in aluminum foil. Place in the oven during the last hour of roasting your bird. Mix together the stuffing in the bird with the stuffing outside the bird before serving.
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