My Family’s Traditional Stuffing Recipe

-- in the family for over 75 years

My aunt was kind enough to send me a classic, family recipe for traditional Thanksgiving stuffing. This recipe has been a staple in my family for 75+ years. Enjoy!

Ingredients:

4 loaves Artesano white bread or a firm white bread 

1 large bunch of celery with top/ leaves 

1 3/4 C chopped yellow onion 

1 large bunch Italian parsley 

2 1/2 sticks of salted butter 

1 1/2 tsp poultry seasoning 

1/2 tsp garlic salt 

1/2 tsp seasoning salt (she uses Lawry’s for this) 

2 cans chicken broth (~28 oz)

Instructions:

Starting on Sunday -

Using a serrated knife carefully cut the crust off the bread and cube bread, avoiding pressing into bread which compresses it. Place bread cubes into a large roasting pan- I use a disposable aluminum one and place pan in a warm dry place. Turn over cubes twice a day with a large spoon thru Wednesday, which will dry them out. 

Make stuffing on Wednesday -

Melt butter in a large skillet, add large bunch of chopped celery including leaves and finely chopped onion. Sauté until vegs are soft 10-15 minutes, avoid browning. Pour vegs and butter evenly over bread cubes, add chopped parsley evenly over cubes. Gently mix. Add 1 can of chicken broth and gently mix. Sprinkle all seasonings evenly over stuffing mixture and again gently mix. Add more chicken broth as needed for moderately moist stuffing, not overly wet/ mushy. Taste for seasoning, add a little more as needed remembering the flavor will develop overnight. Cover with foil and refrigerate overnight.

On Thanksgiving -

Take stuffing out and place on counter 20-30 minutes allowing it to come closer to room temp. Bake at 350 for 30 minutes with foil, remove foil and bake another 10-15 minutes. You can place under the broiler to brown up and make top crispy, watch carefully. Stuffing is now ready to serve!