Bread Stuffing for a Crowd

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How was your Thanksgiving?  I had a great family day!

 

My oldest son Matthew (on the left) came home from college for 2 days, so I was grateful for the time we had together.  That’s my youngest son Andrew on the right. Yep, I caught him with his cell phone!

I cooked for 15 people this year.  Isn’t it funny how much time goes into cooking the Thanksgiving meal and how little time it takes to eat it?!  I made a 25 lb. turkey, stuffing, mashed potatoes, turnip, butternut squash, green beans, boiling onions, stuffed celery sticks, pumpkin pie, chocolate cream pie, and chocolate chip cookies.

I’m tired just thinking about it again!  I want to give a shout out to my wonderful husband Dave for helping me with the meal and cleaning the house!  I couldn’t have done it without you!

The picture above and below is not the most appetizing picture I ever took, but this Bread Stuffing is a great family recipe from my husband’s side of the family.  I’ve been making it for about 10 years.  I didn’t grow up eating this in my family.  My mother always made a French stuffing with mashed potatoes, ground beef and pork, and poultry seasoning. My mother’s recipe is more hardy and filling.  She usually made meat pies with her leftover stuffing.  I love my mom’s recipe but if I had to choose one or the other, I’d have to go with this one.

This recipe is a bit time-consuming, but so worth it.  I always make it the day before Thanksgiving.

First, you simmer the neck and giblets for an hour to make a great broth for the stuffing.

 

Meanwhile, cook the celery and onions in butter until lightly browned.

With the oven broiler on, toast the bread on both sides on your largest sheet pan.  You’ll need to do this in several batches.

In a huge bowl, tear up the toasted bread into bite-size pieces.

Add the celery, onions, and all of the melted butter.

Add the broth until it is thick and mushy.  Sorry!  I can’t think of a better word than “mushy!”  Season with poultry seasoning, salt, and pepper and stir well.  Cover and refrigerate.  Do not stuff a turkey with warm stuffing.

Use this Poultry Seasoning.  It’s a must!

Fill the clean turkey with stuffing, leaving room for it to expand. Heat the rest of the stuffing in a covered baking dish about 30 minutes before serving.


 


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Comments

  1. 2

    says

    Hi Jane! Good to read your post. I make my stuffing with the very same recipe, minus the Bell’s poultry seasoning. Just love it too – how nice to see pictures of your family around the table! Hope you’re feeling stronger and not worn out after all that cooking!

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