Thanksgiving would have to be cancelled should something happen to this recipe, because mom’s universally
loved stuffing *is* the holiday. When we were kids, the excitement would build the night before, when we would sneak into
the fridge when mom and dad weren’t looking and take a finger full of the cold uncooked stuffing mixture. On Thanksgiving
morning, mom would often find us standing behind as she checked the turkey, begging for another taste before dinner.
NOTE: The following ingredients are for one bread loaf. Multiply by the number of loaves you use. Mom used
16 loves to stuff a big turkey and have lots left over to bake in a casserole:
1 (16-oz.) loaf of bread (cubed and left out overnight to become stale)
1 c. finely diced celery
1 c. finely diced onions
1/2 lb. butter
3 tsp. poultry seasoning
2 tsp. salt
1/2 tsp. black pepper
1 can chicken broth
Preheat oven to 350 degrees. Saute celery and onions in butter. Put cubed bread in bowl and add sauteed mixture
and the seasonings. Mix thoroughly while adding enough chicken broth to make the stuffing moist. (You don’t have to
use the whole can.) Place stuffing into turkey cavity and/or bake it in a 2-inch baking pan for 30 to 45 minutes, till lightly
browned.
BONUS TIP! Most of us also prefer mom’s addition of gizzards and livers to the mix, which makes the
stuffing way more flavorful (although Mike would argue.) Boil the gizzards and liver that come with the turkey until they
are tender, then finely dice them and add to the stuffing mix. When mom made 16 loaves worth of stuffing, she would pick
up an additional 1-lb. carton of gizzards and liver (always available around the holiday) and add that as well.
