Old-Fashioned Thanksgiving Stuffing

One holiday we love in our family (okay, we love pretty much all of them) is Thanksgiving.  Mom does the shopping, Mom does the cooking, Mom does the clean-up--what's not to love?  I'm joking--most everyone helps me out.  I would probably feel lost if someone else cooked.  We love the leftovers, too!

I want to share a recipe that was actually my husband's great-grandfather's.  Great-grandpa Wirthlin owned a small diner in Utah in the early part of the 1900's.  This is a simple but delicious stuffing that even my grandkids ask us to make.  My daughters (my chicks) look forward to helping me make the stuffing also--then they wander off:).

 Without further ado, here is....

Old-Fashioned Thanksgiving Stuffing

**This recipe should fill a 9 x 13 inch pan or stuff a large turkey**

2 loaves bread--you can use white, wheat or combination of those

One medium yellow onion

4 to 5 stalks celery

2 sticks butter (I use real butter--it is Thanksgiving lol)

 1 tsp. Garlic salt

1 tsp. Black pepper

1 tsp. Poultry seasoning

Chicken broth--1 to 2 cans depending on how moist you like stuffing

2 large eggs or 1/2 cup pasteurized liquid egg

**The amounts on the seasonings are approximate--the original recipe didn't have amounts and I just put a dash of this and a dash of that**

Place butter in saute pan and melt over medium heat.  While that is melting chop onion and place in butter.  Slice/dice celery and also place in butter and saute all.  Tear bread slices into chunks and place in large bowl.  Pour butter/sauteed onion, celery over bread.  Add seasonings and eggs and mix with clean hands--this gives you an idea on moistness of stuffing.  Add broth as needed until stuffing is moist to your liking.

Stuffing can be placed into clean cavity of turkey and cooked with turkey or can be placed into 9 x 13 inch pan (greased) and baked at 350 degrees for 20-25 minutes.

We really enjoy this recipe and while it is simple it is pretty darn good!

Thanks for visiting!

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