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The Carpenter Kitchen and More
Recipes from Joanne, her family and friends, including those from her parents Joe and Gertie Carpenter. ENJOY! ••• ••• ••• ••• ••• Also recipes she wants to try.
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February 05, 2010 Thanksgiving Stuffing Stuffing for Thanksgiving
Old-Fashioned Stuffing for Thanksgiving
Along with roast turkey, it's stuffing that's a big part of an old-fashioned Thanksgiving dinner. Dry bread - dried, broken into pieces. Put in BIG container. Saute in butter/margarine/chicken fat until half way tender. (All these amounts are for your families' tastes.) I probably use 1/4- 1/2 cup per loaf of dried bread pieces. onions very small pieces celery very small pieces mushrooms very small pieces apple very small pieces currents or raisins - optional - only about 30 Pieces of cooked chicken, pork, turkey cut or torn into very small pieces (about 3/4 cup cooked) Sage Garlic Salt Salt Pepper Hot Chicken broth or chicken bouillion in water Warmed butter - about 1/4 cup Put bread pieces in big bowl. Pour in half cooked veggies and meat. Sprinkle spices over. Pour hot broth over. Stir gently to make a consistency of half wet and half dry bread pieces. (Don't make it gooey or it will be like baby food.) Taste and adjust to your flavor. Place dressing around the turkey and cook just as you do the turkey. Plan on 3/4 to 1 cup prepared stuffing per person or pound of turkey. Stuffingh cooked in and around the bird tastes differently than that cooked in a casserole. Posted by Route582 at February 05, 2010 6:21:12pm
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The Carpenter Kitchen and More: Thanksgiving Stuffing
