Thanksgiving means so many things; it is definitely a time to stop and remember how thankful we are for everything that has blessed our lives. I love the chance to really focus on the important elements for a change—not the stressors and the negatives, but the fact that I can be surrounded by those I treasure most in the world and just enjoy time with them.
Every year is spent at my parent's house. Arriving the night before allows us to help them prepare for the day ahead—cleaning, baking and enjoying time together has become a tradition. Thanksgiving morning, waking up to the aroma of a turkey roasting in the oven is engrained in my memory. My mom and I turn on the Macy's Thanksgiving Day Parade and get to work. While she is bustling around the kitchen, I'm in charge of preparing the lefse.
One of our favorite dishes of the day is my grandma's stuffing because her recipe has been passed down for generations. I've had the opportunity to make this delicious dish with her many times. Although she is still in charge of bringing it to our family holiday gatherings, someday I plan on taking over this special task.
This homemade stuffing puts the just-add-water-boxed-stuffing to shame and is a simple recipe that will wow your holiday guests. It's rich, buttery and perfectly seasoned with homemade breadcrumbs. Just remember to start this a few days early so that your bread has time to dry out properly.
Add a new tradition to your Thanksgiving and give this homemade stuffing recipe a try! You might just love it enough to pass it down to your own family.
Ingredients
- 13-15 cups dry bread cubes* (We like to use a heavier bread so it soaks up more juice)
- 1 cup chopped celery
- 1 cup diced onion
- 1 1/2 cups butter
- 2 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons poultry seasoning
- 1 1/2 cups chicken stock
- 2 large eggs
*To make your own breadcrumbs: Two days before preparing the stuffing, cut bread into 1-inch cubes, then allow them to dry in a big bowl for about 48 hours. Stir the bread cubes once or twice a day so they dry out evenly. They should be very dry to soak up the liquid in the recipe.
Directions
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In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.
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Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.
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Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 F for 30-35 minutes or until golden brown. Garnish with a sprig of rosemary if desired.
