Perfect Stuffing

This month we celebrate the American holiday of Thanksgiving. November 25, is the date this year when we get together, give thanks, and eat turkey with all the trimmings. Everyone has their own traditions, some do not even celebrate. I choose to celebrate with my family, not for any other reason than to be together and be thankful for those in my life. This year will be more of a heartbreak for me as I’ve lost some members of my family this year, but for that are still here, we will be celebrating and remembering those we may not have.

One of the recipes I make is The Perfect Stuffing. I came across this recipe the first year I started to cook dinner for Thanksgiving, and I haven’t used anything since then. Here is the recipe, and feel free to make it your own as well.

• The Perfect Stuffing:
  • Ingredients:
    • 1 Onion, diced
    • 1 Green Pepper, diced
    • 1 c Butter (I use unsalted)
    • 3/4 c Celery, diced
    • 2 Eggs, beaten
    • 2c Canned Chicken Broth
    • 1 bag Pepperidge Farm Herbed Seasoned Stuffing (crumbs, not cubes, blue bag) 16oz.
    • 16oz. – 20oz. Soft Bread Cubes
    • 1 tsp Garlic Powder
    • 1 tsp Poultry Seasoning
    • 2 Tbsp Dried Parsley Flakes (or fresh parsley)
    • 1 tsp Oregano

• Directions:
  • In a large bowl, combine the bag of bread cubes and the herbed season bread crumbs.
  • In a frying pan, melt the butter on medium high heat and sauté the onion, green pepper, and celery until softened and translucent. Add the vegetables to the bread cubes/crumbs in the bowl.
  • Mix in the two beaten eggs and toss.
  • Add in the garlic powder, poultry seasoning, dried parsley, and oregano. Toss again.
  • Add the chicken broth, until the stuffing in “almost” wet. (You don’t want it too dry, and you do not need it to be soupy. You need it wet enough to retain the moisture while it cooks.
  • Toss again to ensure the bread is well coated, and that the mixture is wet enough.

• Tips:
  • If you are prepping this before the day of Thanksgiving; add the eggs and chicken broth the day you plan to bake this. You can store the mixture in an airtight container.
  • You can either stuff the turkey with the mixture and bake it as needed for your turkey baking times. OR you can bake this stuffing on it’s own at 350 degrees Fahrenheit for approximately 30-45 minutes or until hot.
  • Another option is to add 1 pound of pork sausage to the mixture, fully cooked and crumbled. If you double the recipe (or more) add a pound per batch.

Happy Eating my Friends!