Grandma’s Thanksgiving Stuffing.

Directions:

  • Make broth and let cool completely

  • Melt butter & crisco. Add onions and celery - Sauté until softened but not burned. Let cool.

  • Toast bread to light brown. Tear into bite sized pieces.

  • In mixing bowl add bread + 2 cups of broth. Mix and squish with hands to combine. Add in onions and celery & mix thoroughly.

  • Sprinkle evenly thyme, poultry seasoning, salt & pepper. Mix well.

  • Taste! If it is too dry add more broth until desired consistency (should be moist and sticky but not sopping wet.

If stuffed in turkey - cook until stuffing temp is 160F or

Bake for 25 minutes in 325F oven safe dish.

Ingredients:

  • 1 lb White Bread - toasted and cubed

  • 2 cups Chopped Onion

  • 1 cup Chopped Celery

  • 6 tbsp Butter

  • 1 tbsp Crisco

  • 1 tsp Poultry Seasoning

  • 1 tsp Ground Thyme

  • 1 tsp Salt

  • 1 tsp Pepper

  • Broth ( 4 Cups water, 3 Chicken Bouillon Cubes, 1 Beef Bouillon Cube)

Serves: 12-15 lb Turkey

Notes from Mom: Make 1-2 days in advance