Grammy's Holiday Stuffing

GRAMMY’S THANKSGIVING STUFFING RECIPE

INGREDIENTS: 

• 3 large loaves of white bread

• 1 head of celery, with leaves

• 2 large sweet onions

• 1 lb butter

• Sage

• Poultry seasoning

• Salt & Pepper

• Parsley (optional)

DIRECTIONS: 

The day before Thanksgiving, remove crust from the bread and cut into 1/2 inch cubes, place into a very large bowl (or use bottom of roaster) 

Wash celery, and chop into small pieces, about 2 Cups. (Save leaves to make soup on Friday)

Chop 2 large sweet onions. Toss chopped celery and onions into bread cubes. 

Cube butter into 1/4 inch pieces, toss into bread cubes, celery and onion mix.

Add salt, pepper, sage and poultry seasoning to taste. 

Store in refrigerator or cool place until Thursday morning. 

Clean turkey and and pat dry skin and inside cavity. Stuff turkey but don’t overstuff, you do not want the stuffing packed too tightly, keep it loose so the juices flow through it. 

Stuff the neck, fold skin over stuffing and use toothpicks, metal pins or wooden sticks to secure.  

If you have unused stuffing, place in a greased cooking bowl, cover with aluminum foil, cook in oven on 350 degrees for about an hour. You can also cook it in a crock pot with a little turkey broth. 

When the turkey is done, remove the moist stuffing from the turkey, mix with dry stuffing from oven, serve and enjoy. 

Optional: make Stuffing Balls: form stuffing into balls, moisten with turkey juice, and bake at 350 degrees about an hour. 

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