Mom's StuffingPosted Thursday, November 18, 2010, at 5:25 PM
12 to 18-Ounces seasoned stuffing mix.
4 to 6-Sticks celery
1-Stick of butter
Put the milk in a sauce pan, add the stick of butter, sage and a bit of black pepper. Heat just enough to melt the butter, don't over heat it.
While the milk is heating, slice the celery a few times length wise, then slice into diced celery. Dice the onion into small pieces.
Put the stuffing mix in a large bowl. Add the celery and onion and mix a bit.
Whisk the egg. Once the milk is warm add some to the stuffing mix then the egg and then more milk and mix. DON'T add all the milk at one time you may not need it all.
Add the milk a bit at a time and stir the mixture letting the milk soak into the mix, add enough to get the moisture you want.
Goes well in the turkey and if you have some left put it in a dish covered on the burner vent from the oven and it will cook while the turkey is.
Recipe is what I grew up with and now only way I make stuffing and I use it all year round for other things or just cause I want some stuffing. LOL
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From his kitchen to yours, Mountain Home resident Joe Howard will share his favorite recipes with his readers. Sometimes I might just stray from the recipes and share my other 2 cents.
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