Wednesday, November 30, 2011

Holiday stuffing recipe

This is my favourite recipe for stuffing for Thanksgiving and Christmas turkeys.  It has never failed to produce moist delicious stuffing as long as I've cooked it in the bird.  I once had a relative who was fussy about where his stuffing was cooked and he always ended up with dried out stuffing.  Perhaps we should have read more into that than we did.  Anyway, here is my recipe:

"Moist Bread Stuffing"

1 cup butter\
2 cups diced celery
1 1/2 cups chopped onions
1 1/2 cups of sliced mushrooms (OPTIONAL)
1/4 cup minced fresh parsley (or substitute with about 1/8 cup dried)
2 1/4 teaspoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
15 cups bread, cubed (I purchase brown bread for this, but I will also use up any bread that I have in the kitchen)
3-4 eggs, slightly beaten

Begin about 1/2 hour before the turkey is due to go into the oven. 

In a large pot over medium heat, melt butter.  Add celery and onions and cook until tender, about 8 minutes.  Add mushrooms if desired, cook for about 2 more minutes.  Remove from heat.  Add parsley, salt, poultry seasoning and pepper; stir well until thoroughly mixed.  Stir in bread cubes and eggs; mix together well until all bread cubes are moistened.

Stuff it into the cavities of the bird.  If you are not stuffing the bird, you can bake it in a covered, greased casserole dish for the last 30 to 45 minutes of roasting time.

Ew, This is a really unappetizing photo of the stuffing next to the cranberries.