Old Time Stuffing

Making stuffing is pretty easy and nowadays I purchase bread cubes making the childhood task a memory. There is time involved in chopping the vegetables but the aroma that fills the house as they simmer in butter makes it all worth while.

Favorite stuffing recipe

Make it as written or put your own slant on it. I omit the sausage but you might love the sausage and want to add even more than the half-pound suggested.

I use potato bread because I think it is way, way better than using plain white. But, you be the judge. Adjust the quantity of onions and celery if you want. Same with the herbs. But, really, the stuffing is near perfect just as the recipe is written.

So, let’s get started…

How to make old time stuffing

You can skip this step by purchasing bread cubes from the grocery store. But, if those bags aren’t as readily available during other times of the year or you want to use up some day old bread, you can make your own. Make the cubes by cutting with a serrated knife or kitchen scissors.

Allow the cubes to dry by spreading them out on a sheet pan. Cover lightly with a towel and leave them over night.

How to chop an onion

If you have been cooking for ages you certainly know the safest way to chop an onion. But if you are preparing your first Thanksgiving dinner or just beginning to sharpen your cooking skills, this little how-to will make the process easier.

Begin by slicing off the top of the onion. This is opposite the root end. Slice the onion in half from the top down through the root end and peel the skins away. Lay the half onion flat onto a cutting board. With your knife horizontal to your cutting surface, make several cuts to the root end without cutting all the way through.

Next, make several cuts down through the onion half.

Finally, with your fingers curled so that your knuckles are close or even press against the side of the knife, make downward cuts. As you make each cut, scoot your hand back toward the root end. Curling your fingers protects your fingers from getting cut!

Finally, chop the fresh parsley. Be sure to wash the parsley thoroughly and dry before chopping as dirt and bacteria can be present.

Cooking the celery and onion

In a skillet, melt the butter over medium heat.

Add the celery and onions to the pan and cook until tender, about 7 minutes, stirring occasionally.

Old Time Stuffing Recipe

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INGREDIENTS

• 24 cups bread cubes (1 1/2 lbs.) (potato bread cubes are preferred)
• 1 1/2 – 2 cups chopped celery
• 1-1 1/2 cups chopped onion
• 1 cup butter, melted
• 1/2 lb. bulk pork sausage, cook and drained (optional)
• 1/2 chopped fresh parsley
• 1/3 cup chopped fresh sage (1-2 Tbs. dried sage)
• 1/4 cup chopped fresh thyme (2-3 tsp. dried Thyme)
• 1/4 tsp salt
• 1/4 tsp. pepper
• 1 1/2 to 2 cups chicken broth

DIRECTIONS:
If you are using fresh bread rather than purchased cubes, you will want them to dry a little before proceeding. Spread the bread cubes in a single layer on baking sheets. Cover loosely with clean towels. Let stand at room temperature to dry overnight.

In large skillet, cook celery and onion in butter until tender.

In a very large bowl, combine the bread cubes and celery mixture. Stir in the sausage if using, parsley, sage, thyme, salt and pepper. Add enough stock or broth to moisten, tossing lightly.

Spoon stuffing into a 2 1/2 to 3-quart casserole.

Cover and bake in 325-degree F. oven 45 minutes or until heated through. Uncover last 10 minutes to crisp up and brown the top.

Makes 12-16 servings