This is not a fancy recipe, but it’s my favorite! My mom NEVER used prepared stuffing mix, but would freeze a piece or two (including heels) from each loaf of bread we used for the few weeks leading up to Thanksgiving. By the time Thanksgiving rolled around she had all the bread she needed for the stuffing and it was usually a nice assortment of French, whole wheat, multi-grain, home baked & store bought. I’ve never met a stuffing that I like better, and it’s the perfect vehicle for gravy, which is my favorite part of the Thanksgiving meal. See my gravy directions next.
This is enough for a rather small bird, double, triple, or quadruple according to size of bird.
1 onion chopped
4 celery stalks chopped
Your choice of herbs, fresh or dried
Butter, quite a bit of butter
Equivalent of two loaves of sliced & cubed bread
Cooked rice, optional (mix in at end with bread, celery, etc)
1 cup chicken broth
Salt & pepper or other seasonings to taste
Sauté onions and celery in a few tablespoons of butter till browned.
While onions & celery are cooking, toast and butter each slice of bread then cut into cubes.
Mix together in a large bowl, bread cubes, onion & celery mixture, and assorted herbs, and seasonings.
Then mix in chicken broth till stuffing is moist and clumps together in your hand.
Finally, stuff bird and cook as directed. Any extra stuffing can be baked in a covered dish or foil packet for the last hour or so that the turkey cooks.
Submitted by Anna