Well, another Thanksgiving is under my belt - literally and figuratively! This year I tried a new stuffing recipe, along with my grandmother's traditional bread and celery stuffing. Tradition won out. This is the taste of turkey stuffing for me. I thought I'd share it with you!
Bread and Celery Stuffing
4 c diced celery
1 c chopped onion
1/4 c butter
12 c cubed multigrain or wholewheat bread, left out overnight to become a bit dry
1/2 tbsp salt
1 1/2 tsp dried poultry seasoning
1/2 tsp dried sage
1/2 tsp black pepper
2 beaten eggs
1/2 to 3/4 c chicken stock
Saute celery and onion in butter over medium heat until soft. Remove from heat and combine with bread and seasonings. Toss lightly. Pour beaten eggs over mixture and toss lightly again. Add enough stock to moisten.
Put it all into a casserole dish, cover and bake for 20-30 minutes at 350 degrees. Remove the lid and let the top crisp up for another 5-10 minutes.
(Please note that when my grandmother and my mother made this, they used white bread, 1 c of butter, 1 tbsp of salt and milk instead of stock.)
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