Annie's Classic Stuffing (Casserole Style)

1 12 oz. bag of dried bread cubes (get a bag that the bakery supplies)

½ cup butter (1 stick)

1 large onion, finely diced (or 1 and ½ of medium sized)

1 large carrot, grated (I use two medium sized carrots)

2 celery ribs, finely diced

1 1/2 cups chicken broth (I use turkey broth)

1 Tablespoon of dried parsley (or ¼ cup fresh parsley, chopped)

2 eggs, beaten

1/2  tsp. salt

¼ tsp. pepper

 

If using a loaf of fresh bread…cut into cubes and…Allow bread cubes to dry out overnight or bake it at 200°F for an hour, tossing it every 15 minutes.

 In a large skillet melt butter over medium-high heat.

Add onion and celery and sauté for 5-6 minutes or until they begin to soften.

After 6 minutes add the grated carrots and cook for ONLY an additional 2 minutes.

Turn off heat and pour over bread cubes and mix in until well coated.

Combine eggs, chicken broth, parsley, salt and pepper. Pour over bread cube mixture and stir well.

Then use your hands to thoroughly saturate all the cubes.

Place stuffing into a well-greased baking dish and cover with aluminum foil. (I use a 9" square dish)

Bake at 350°F for about 45 minutes covered...and an additional 10-15 minutes uncovered.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

A “Chick” of a Stuffing

1 cup butter (2 sticks) 
6 stalks celery, chopped 
4 medium onions, chopped
3 carrots, grated fine
3 Tbsp parsley
2 tsp salt
1 tsp pepper
6 eggs slightly beaten 
3-4 C chicken or turkey broth   (or 4 C water with 3 chicken bouillon cubes)
2 lbs stuffing cubes

***If you would like to make this outside the bird.. scroll below and click on Annie's Classic Stuffing (Casserole Style).

In a skillet over medium heat, melt butter. Add celery and onion, cook until tender. Stir fry. Remove from heat and add 16 cups bread cubes. (8 whole wheat and 8 white makes a great stuffing) Add parsley, carrots, salt, and pepper. Toss and mix well. Into the 4 cups boiling water add the bouillon cubes and let them dissolve. Add the eggs to the stuffing mixture and mix thoroughly. Add water to this mixture using as much as necessary for a moist consistency. ( I usually have to use all 4 cups). This makes enough stuffing for a 16-20 lb bird. If all of the stuffing doesn't fit in the bird, you can butter a loaf pan and pack the remaining stuffing into it and bake separately for 30-35 minutes. Sometimes I pour a little extra broth over the top of the one in the loaf pan, as it has a tendency to get drier without the advantage of the turkey’s basting juices.

If you would like to just make the Casserole version of stuffing...here it is: Annie's Classic Stuffing (Casserole Style)

Enjoy! Élvez! Piacere! Gustirati! Radosť!

When my husband first had turkey at my house, he helped get the food ready. When it was time to remove the stuffing, my Mom stepped in to handle the chore. While the turkey was still hot, she would get a knife and slice the stuffing into her free hand and place it on a platter. My husband’s eyes were wide in amazement, since he thought she was burning herself. After so many years of doing this, we teased my mother, telling her she had no feeling in her left hand because of the hot stuffing that landed in it on Thanksgiving. But, to this day, when Duke carves our turkey, he empties the stuffing from the bird the same way my Mom does, out of respect for her natural ability to withstand heat and serve delicious slices of stuffing. And, besides, it’s my favorite part of the meal.