Home-made Stuffing

 Easy Home-made Stuffing

 

It is easy to make your own stuffing mix, and it is a great way to use up that bread that would otherwise be thrown out.   Just save the ends or the dried out bread slices in a sealable bag and put in the freezer. When you want to make stuffing

Ingredients

12 to 14 c. dried bread, cut into cubes (You can use any bread you like best.)
1 1/2 c. butter
2 large onions, diced
4 to 6 stalks celery, diced small
1 1/2 Tbs.  poultry seasoning
2 tsp. thyme
1 tsp. seasoned salt
1 tsp. black pepper
1 Tbs. parsley
2 c. chicken stock or broth (more or less)
1 tsp. chicken bouillon or 1 bouillon cube (optional)*
cooked giblets (optional)

Directions

To dry the bread, arrange bread cubes on a cookie sheet and allow to air dry. Or you can bake the bread cubes at 250° for 45 to 60 minutes until they are dried out.  Remember to stir them occasionally.  Be sure to watch the bread cubes after 45 minutes to make sure they are not burning. Remove from oven and allow the bread to cool.   

Turn the oven temperature to 350°.

Place the bread cubes in a large bowl. Make sure the bread is very dry, or your stuffing will not be good at all.

In a large skillet over medium heat, melt the butter.  Sauté the celery and onion for about 5 minutes, or until tender.

Add the thyme, poultry seasoning, seasoned salt and pepper.

Pour in the chicken stock or broth. Heat and stir until it comes to a boil. Remove from heat.

Pour the mixture over the bread cubes and toss gently until well mixed.  Place the dressing into a large baking dish and bake 35 minutes or until heated through.  If you are baking a turkey, you can scoop the stuffing to fill the cavity inside the turkey.

* I often use the chicken bouillon to add some extra flavor in the stuffing.  Bouillon is added salt, so you may want to adjust the salt intake. 

**You can buy the broth or make your own.  To make your own, remove the neck and giblets from your turkey and put them in a saucepan.  Add enough water to make the stuffing and have extra to use when you make the gravy for the mashed potatoes.  Simmer them for about an hour or two until they are done. Add more water if needed. Then, what my mother did was cut up the giblets into small pieces and add them to the stuffing as well.