Oh, wait, you're telling me I'm the only one who does that? I can't believe that. Stuffing is as subjective as your opinions on politics and religion. In our family alone, there are four different versions. My father-in-law puts oysters in his. My grandmother-in-law adds chicken livers and eggs. My mother's family - well, their stuffing is mostly sausage with a little bread and black olives put in for good measure.
And then, there is what I consider stuffing perfections. My Grandma Rita Winslow's bread stuffing. Six simple ingredients equal the quintessential vehicle for rich gravy. It is simple and wonderful.
Rita Winslow's Bread Stuffing
(I made this as a side - if you are going to stuff a bird, you'll need to double or triple the recipe)
- 1 bag dried bread (or dry your own and get about 4-6 cups)
- 1 large stalk celery, chopped
- 1 onion, chopped
- 2 tbsp. butter
- 2 c. chicken broth
- 1/2 tspn. poultry seasoning
- Salt & Pepper to taste
- Melt butter in a pan. Saute onion and celery on medium heat until translucent, but not browned.
- Mix vegetables, bread, broth, poultry seasoning, salt & pepper until bread is softened and all ingredients are well mixed.
- Coat a baking dish with olive oil or butter. Turn bread mixture into pan and spread evenly.
- Bake at 350 for 20 minutes covered with foil. Remove foil and bake for another 10 minutes.
We'll save the gravy recipe for next time! I'm too full to write any more!
Happy Thanksgiving!
