Stuffing is one of those things you cannot go without on Thanksgiving.  It’s practically required, right behind mashed potatoes and turkey.  So, yet again, I’m going to present a Grandma Original Recipe, for stuffing.

I do understand though that a lot of concern has been had about actually putting the stuffing in your Bird of Choice due to the possibility of salmonella contamination.  This recipe can also be adapted to cooking separately in a pyrex dish and will come out just as good.

I must say though, I will be referring to this dish as stuffing regardless of whether you stuff it into your Bird of Choice, or if you cook it separately (which is technically called “dressing.)  Where I am from (Pittsburgh) the stuff you make with bread, veggies, and spices that you can put into your Bird of Choice is called stuffing.  So there.


Recipe after the jump.

You will need:

1 loaf of white bread

1 tsp poultry seasoning

three stalks of celery

1 onion

1/2 stick of butter

3/4 cup chicken or turkey broth

2 eggs

Take your loaf of bread and cube it.  I just tear the bits apart, but some people like using a serrated knife to make nice, neat little cubes.  Do it however.  Lay your bread cubes out in a single layer on a baking sheet to dry overnight

The next morning, dust the bread cubes with the poultry seasoning.

Chop your celery and dice up your onion.  Melt the half stick of butter in a small saucepan.  Add in your veggies and saute them until the onions are translucent.  Remove from heat and set it off to the side to cool a bit.

When the butter is cooled, drizzle the mixture over your bread cubes and toss it all together.  Use your hands, it turns out better that way.  Add the turkey broth and mix in thoroughly.  Lastly, add the eggs, using your hands to make sure the eggs are evenly mixed into the stuffing.

If you so choose to stuff your Bird of Choice with this mixture (though you will want to half the recipe for a chicken) go on and stuff it in there.  Some people like to wrap stuffing in cheesecloth or even parchment paper to put it in the bird.  I just toss it in there.  Roast your Bird of Choice according to your favored recipe, making sure that the bird reached appropriate temperatures in order to kill off salmonella.  This will not ensure there is no salmonella in your stuffing, since the core temperature may not be as hot as outer temperature (hence you should invest in a meat thermometer) so that is something to keep in mind.  I’ve never had a problem, but that’s not to say it doesn’t happen.

My grandma stuffed the bird with the mix, though, so I do that.  I prefer how it comes out.

If you want to cook this in a pyrex dish, get a dish that is big enough to handle how much stuffing you have.  Spray the bottom with cooking spray, then put your stuffing into the dish and cover with foil, then bake it at 350°F for about half an hour.  Serve with plenty of gravy.