Nana’s Stuffing

Nana’s Stuffing

nana_stuffing_ingredients

What I Used:

  • 1/2 large yellow onion (enough for 1 1/2 cup chopped)
  • 3-4 stalks celery (enough for 1 1/2 cup chopped)
  • 8 cups shredded bread  (you’ll want to use a hearty bread that will hold up to moisture and cooking)
  • 1 stick (1/2 cup) butter
  • 1 tsp salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp sage
  • 1/4 tsp ground pepper
  • 1/4 cup  chicken broth
  • 1 egg

Mise en place

  • Chop yellow onion

turkey_stock_cut_onion

Chop celeryturkey_stock_cut_celery

  • Leave bread out overnight, covered loosely, to dry.  Shred bread to make 8 cups

nana_stuffing_bread

nana_stuffing_bread_pieces

(1)  Melt butter in large saucepan and sautee chopped onion and celery until tender.

nana_stuffing_add_onion_celery

nana_stuffing_sautee_onion_celery

(2)  Mix spices together.

nana_stuffing_mixed spices

If preparing ahead of time, the vegetables, spices, and bread can be stored separately in airtight containers overnight.

nana_stuffing_stored_items

(3)  On day of serving, combine chicken broth and egg.

nana_stuffing_egg_broth

(4)  Sprinkle spices over bread pieces, add vegetables, and combined chicken broth and egg.  Coat bread pieces until wet through but still maintaining shape.

nana_stuffing_add_broth

nana_stuffing_add_vegetables

(5)  Put coated bread crumbs in buttered baking dish and cover in foil.

nana_stuffing_fully_coated

nana_stuffing_in_pan

(6)  Bake at 350 degrees for 30 minutes.  Brown an additional 8 minutes at 425 degrees.

nana_stuffing_final

For more Thanksgiving Recipes, please check out this post on our Evolving Thanksgiving!

 

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Anne, along with her husband and growing family, live in suburban America. Follow us on our adventures both at home and away!

Simply put, we are a family trying our best to defy the odds and make the most of these crazy blessings called marriage, family, and life.

also featured in:

  • Secrets to Holiday Travel: Lil Birdie

  • Bringing Home a Second Baby: Lil Birdie

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