Moms christmas stuffing

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Moms christmas stuffing

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Now tables have turned and I know how much work it is to time everything perfectly to be ready at the same time, while juggling more pots that you have stove top room for, and more dishes than there is oven space.

I wish my mom was here to enjoy her grandkids and help me make delicious meals, who am I kidding, she would just make it all and I would do the chopping!

Well at least I can cook her amazing food thank goodness there were a few recipes written down so that my kiddos will know her that way.

Her Turkey Stuffing was one of our family favs, and I hope your family loves it too! Photo of mom and I on our last adventure together. The Roots and Blues Festival She was FUN!

Step 1: Combine all Ingredients under the first section of Dry Ingredients in a large bowl. Side Note: So… I have been suffering big time with cutting onions lately!!

I have already wiped my tears away in this photo but man oh man my eyes sting!! I cook with them all the time!

Maybe I have a bag of super stingy onions this time because I have to step away about 4 times before I get any of these onion cut up. I have heard of a bunch of tricks to help reduce this from happening but what is the best way?

Let me know.. K that was a lot of photos, but now all the ingredients from the Dry Ingredients list should be mixed together in a large mixing bowl.

Like this…. Step 3: Drizzle the water, butter, and chicken stalk mixture over your dry ingredients bowl while stirring it all together.

All of the dry ingredients should now be moist. Step 4: Stuff Turkey with about half of the stuffing mixture. This stuffing will cook inside the turkey as the turkey cooks.

A stuffed turkey may take a bit longer to cook than a turkey that is unstuffed, so take that into consideration when timing your turkey.

Just cook it all at degrees for 1 hour! If you are looking for a great way to season your turkey My moms Mustard Plaster is the best there is!

You can find a recipe for the Best Mustard Plaster that makes the most juiciest and moist turkey ever here!!

Step 5: After stuffing the turkey I usually tie the turkeys legs together to hold it all in. Or I tuck them under this flap of skin which also does the job!

Step 6: With the turkey in a roasting pan, cover the turkey in tinfoil and Cook at degrees for 20 minutes a pound.

Step 7: The other half of the stuffing can be cooked separately in a casserole dish. Just cover with tinfoil and cook for 1 hour at degrees.

I just add this dish to the oven that the turkey is in, about an hour before the turkey should be done, so that they are ready at the same time.

Step 8: Remove tinfoil from the turkey about 30 minutes before the turkey should be done to help the turkey brown I kept tinfoil wrapped around my turkeys one wing to prevent it from burning.

And when the turkey is done remove from oven and let sit for a few minutes. My turkey is on its side because it happens to be a wing amputee!?!?!

Still tasted delicious!!! Step 9: Remove stuffing from inside of the turkey and mix with other stuffing that was cooked separately.

The stuffing cooked inside the turkey will be much more moist than the other, so when mixed together they become the best turkey stuffing ever!

I hope this delicious Turkey Stuffing recipe gives you a great option for your holiday dinners. Thank you mom for cooking the same turkey stuffing each year, so that when I eat it now I am taken back to a time when we were all together and everything was so easy for us kids.

I look forward to sharing my moms recipes with my own kiddos so that the tradition lives on. Until next time, enjoy cooking for the ones you love, and enjoy creating beautiful things!

It makes the most delicious and juicy turkey EVER! Everything that you would need to cook a delicious turkey and turkey stuffing EVER can be found here, plus some tinfoil.

Just click on the photos to check it out! Remove stuffing from inside of the turkey and mix with other stuffing that was cooked separately. So sorry your mom is not there to enjoy your grandkids and vice versa..

I can totally relate, so many fond memories of my mom cooking and our time together spent in the kitchen when I got older! This is the same recipe we grew up with too.

My mom also sprinkled poultry seasoning on the bread as it was drying out. This was the dressing I grew up eating, too. We boiled and simmered the giblets, liver, heart, gizzard and neck until cooked through, maybe a half an hour.

Then cut those giblets into small pieces and added them with the onions and celery, salt, pepper, sage, and poultry seasoning with the broth from boiling giblets to the dry, torn bread.

There was always time for the onions and celery to cook with the dressing in the turkey, so we did not saute them first. I think Mom might have stirred in a beaten egg sometimes.

We are Montana farmers. So glad you stopped by to let me know how your family makes this recipe. A lot of times Mom did the same thing with the giblets and innards by adding them in.

I love the idea of adding a beaten egg. Bet that made it delicious. Thanks for sharing. This is almost the exact Sage Stuffing recipe my Mom passed down to me!

I am also from the Midwest…must just be how we do it around here! Instead of cutting the bread into cubes, I just pull apart the bread.

I also take the leftover stuffing and fry it in butter. I always just did it in dollups…like the idea of patties! It would save a lot of time on Thanksgiving day!

So happy to see other people enjoy the same recipe! Have a great day! Hi, Linda. Mom used to tear the bread into pieces, too, rather than cutting it into cubes.

Mom grew up in a farm household in southeastern Ohio. This basic recipe was very popular in that area. Thanks for taking the time to stop by my blog and share your thoughts.

My family loves it now too. Last year I baked it in muffin cups and every loved the individual servings. Oh, what a great idea, Karen.

So glad your family enjoys the recipe, too. Enjoy your week. I made this recipe today but I added two beaten eggs. It was awesome!

I have always used eggs in my dressing, old habits are hard to break! I love the idea of adding eggs! Great idea. If you want a real treat, fry the left over stuffing instead of baking.

You just make patties and fry in butter until browned and crispy. Oh so good! This is the same recipe we grew up with as kids and my mother passed down to me.

The only thing she did different was cut the bread up in cubes and sprinkled it with poultry seasoning to let it dry out.

Over the years I have made thus recipe for Thanksgiving for a lot of different people and they have always said they have never had dressing made like this.

Hey, Kelly. I love the idea of sprinkling poultry seasoning on the bread cubes while the bread dries out. I may make it that way this year!

Thank you so much for stopping by and letting me know you grew up eating this dressing too. Thanks again. Cornbread for me, and I make the same recipe, stuffing the bird does make it so good.

Public Health says no, food poisoning will happen, but I did it for years and never a stomach ache.

I had a friend that would cook pieces of turkey in the dressing. Oh it was so good. Save my name, email, and website in this browser for the next time I comment.

Sign me up to be emailed about new posts! Print Recipe. Delicious old-fashioned stuffing recipe made with celery, onions and a lot of sage.

This recipe uses homemade giblet broth. Use to stuff the cavities of the turkey or to cook in a separate casserole dish.

Votes: 1 Rating: 4 You:. Course Side Dish. Cuisine American. Prep Time 30 minutes Cook Time 45 minutes. Metric US Imperial. Set bread out on racks two to three days ahead of time so the bread dries out and becomes stale.

Early in the morning remove giblet pack from turkey and place in a pot of water. Salt and pepper heavily and bring to a boil for about one to two hours.

Meanwhile, in bowl place cubed bread. Cook celery and onions in butter until tender. Add to bread mixture. Add salt, pepper, poultry seasoning and sage.

Pour about 3 cups giblet broth on bread mixture. Use to stuff turkey. Serve topped with Turkey Gravy, if desired.

Recipe Notes. Preparation time does not include time to cook giblets, or time needed for bread to become stale.

Ronni Petersen November 22, at pm Do you use all the giblets? Teresa November 23, at pm Hi, Ronnie. Teresa December 24, at pm Thanks so much.

Kelly Robinette November 4, at pm Hi! Teresa November 5, at pm Hi, Kelly. My mom grew up in southeastern Ohio.

Love this stuff! Anonymous February 6, at pm This was the dressing I grew up eating, too.

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3 thoughts on “Moms christmas stuffing”

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