Grandma Rosina’s Turkey Stuffing

November 8, 2012

This may possibly be the most delicious of all Thanksgiving recipes and yet the most difficult to pass on to you.  I watched Grandma Rosina make it for so many years that I had a basic idea of the amounts and consistency.  That being said, jump in now and soon you will have it mastered too.

White bread 2-3 loaves

Celery (chopped)

Onion (chopped)

Butter (melted, at least a stick)

Chicken Broth (I use chicken bullion with water but canned should work)

Poultry Seasoning

Sage

Salt & Pepper

In a very large bowl tear bread into pieces including crust.  Using your hands, mix in celery and onion.  Season with poultry seasoning, sage, salt and pepper to taste.  Mix in butter and chicken broth to stuffing consistency, not too dry and not too mushy.  Store bowl in refrigerator until time to roast turkey.  Stuffing can be made ahead but do not stuff into turkey ahead of time.  This is dangerous and could promote bacteria.  Any extra stuffing that does not fit into the turkey can be baked in the oven, dot with butter and cover with foil.  Still good, but definitely not the same result as stuffing it.   If you can not stop taste-testing the stuffing, as it waits in the fridge, you have made it correctly!

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