Thanksgiving Turkey stuffing recipe
If you are looking for a delicious recipe for your Thanksgiving Turkey stuffing, then read on. This recipe has been handed down to me from my mother’s mother and it is steeped in tradition as well as yumminess!
You will need two loaves of bread – one loaf should be white and the other light rye. Depending on how much stuffing you want to make, cut in cube shapes half a loaf each, but if you cut up both full loaves, you will need a large bowl to put the cut up cube pieces of bread. Have fun mixing the white and rye cubed pieces with your hand.
Once mixed, put it aside and start cooking the turkey giblets. Most people don’t care for the giblets but they really taste good when it is boiled. Trust me! Place the thawed giblets in a big pot of water and a couple of Bay Leaves and start boiling. This should take about 1 ½ to 2 hours until all the giblets are tender. You can include the turkey neck but you really don’t get much meat off the bone and it takes longer to boil.
While the giblets are boiling, cut up a stalk of celery in small pieces. If you like onions, dice up some onions as well. In a large skillet place about a half of stick of butter – yes butter, why worry about calories and cholesterol, it’s Thanksgiving for heaven’s sakes!
Melt the butter in the pan and dump in the diced celery and onions and sauté on low heat. You don’t want to burn the celery or onion. Just make them soft so they aren’t crunchy.
When the giblets are cooked cut them up in small pieces and put them in the bread bowl. Don’t throw out the water that is left in the giblet pot because you can use it for the stuffing. But do dump the bay leaves – don’t put them in the stuffing mix!
Here is where the real fun begins. Take the sautéed celery and onion and mix it in the bread stuffing bowl. Open 2 cans of Chicken with Rice Soup and dump it into the bread bowl and mix, also melt at least ½ lb or 1 lb of butter (1 lb if you cut up the full two loaves) and mix it into the stuffing bowl. If the stuffing still looks dry, then slowly pour the giblet juice into the bread mix until the mix is moist.
That’s it! Done!
You can stuff the turkey with this bread stuffing, but now they are not recommending this. I suggest that you put the bread stuffing in a heat proof bowl and about an hour and a half before your turkey is ready, place it in the oven. Don’t forget to put at least a couple of pats of butter at the top to let it soak into the bread stuffing. This will give the stuffing a nice crisp top.
I recommend that you make the stuffing recipe the night before and put it into the refrigerator until you are ready to heat it up in the oven the next day. Your bread stuffing will be the hit of the meal.
Enjoy!
Linda
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November 22nd, 2007 11:00
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November 22nd, 2007 11:34
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It is tough striving to number the time we have consumed looking for thanksgiving eve websites….