"This stuffing is too good"
My “family stuffing” is now world-famous, revered at friendsgivings for almost a decade now.
I’m here to share the recipe and note – all credit is due to my stepmom Simone and her mother, the wonderful Oma Josée
Recipe
Ingredients - Serves 8
- 5 tbspns butter
- 3 cups chopped celery
- 3 cups chopped mushrooms
- 2 cups chopped onions
- 2 teaspoons chopped parsley
- 8 cups plain bread stuffing (the little cubes)
- 2-3 cups stock like chicken stock
- Minced garlic 3 cloves
- **an oven sheet to carry it in!
Pro Tip
Any bread will do, but for best results buy or create "day old bread" - cut real bread into cubes and leave out in the tray overnight
Preparation ~2 hours
Warm stock separately in a pot
Melt butter in large pan
Add onions and cook on low-medium to soften but not brown- add garlic and sage
Add celery and mushrooms – sautée about 10 mins
Remove vegetables to large bowl
Put bread in large bowl with the veggies
Add salt, pepper and parsley.
Add warm stock – dressing should be very moist but not soaking wet – add stock if needed.
Either use it to stuff turkey or put it in a separate roasting pan and bake at 350 for about one hour (or both)
Enjoy!
