Grandma Ruth's Stuffing Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 1 pound sliced fresh mushrooms
<br>- 3 stalks celery, diced
<br>- 2 onions, chopped
<br>- 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
<br>- 1 (16 ounce) package herb-seasoned stuffing mix
<br>- 4 eggs, beaten
<br>- 2 (14 ounce) cans chicken broth
<br>- 2 teaspoons rubbed sage
<br>- 2 teaspoons dried thyme
<br>- 2 tablespoons garlic powder
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
<br>step 2: Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
<br>step 3: In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency.  Mix in additional chicken broth as necessary.
<br>step 4: Loosely pack stuffing inside turkey cavity before roasting.
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Ingredients
- 2 tablespoons olive oil
- 1 pound sliced fresh mushrooms
- 3 stalks celery, diced
- 2 onions, chopped
- 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
- 1 (16 ounce) package herb-seasoned stuffing mix
- 4 eggs, beaten
- 2 (14 ounce) cans chicken broth
- 2 teaspoons rubbed sage
- 2 teaspoons dried thyme
- 2 tablespoons garlic powder
- salt and pepper to taste

Directions
step 1: Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
step 2: Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
step 3: In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
step 4: Loosely pack stuffing inside turkey cavity before roasting.

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