Can anyone tell I have Thanksgiving on the brain? My aunt Katy who is considered the "stuffing queen" in my husband's family just shared her basic recipe with me. It's simple and delicious.
Auntie Katy's Classic Stuffing
- 1 lb white bread -- use a firm white bread; a good baguette will work well
- 3 cups chopped onions
- 1 cup finely chopped celery
- 1 cup chopped white mushrooms (optional)
- 1/2 cup chopped chestnuts (optional)
- 1/2 cup minced parsley
- 2 tsps minced fresh sage (you can use more or less, depending on your taste)
- 1 tsp miced fresh thyme (you can use more or less, depending on your taste)
- 1 cup chicken stock
1. Cube it and let it sit for a day or two, or toast it in the oven.
2. Sauté 3 cups chopped onion and 1 cup finely chopped celery in butter.
3. When onion is translucent, add a bunch of chopped white mushrooms and/or chestnuts and sauté until softened.
4. Remove from heat and stir in the minced parsely, fresh sage and thyme to taste.
5. Add salt and pepper to taste.
6. Toss with the bread cubes until well blended.
7. Moisten it all with the stock (you can also substitute an egg, if that sounds better to you.)
8. Then either stuff the bird loosely (with the stuffing in a removable cheesecloth bag) just before you are about to roast the bird, and not a moment sooner, or put it in a greased pan, dot with a boatload of butter, and bake.
9. If you bake the stuffing in the bird, you must be sure that it reaches 165 degrees (the temperature at which bacteria are killed) before you serve it. This may require additional cooking outside of the bird, hence the removable cheesecloth bag.