Homemade Stuffing for Thanksgiving

There are few food items that I am picky about, but one would be stuffing, especially at Thanksgiving. Serve me the stuff out of the box for a quick dinner, or on a camping trip, I have no problem with that. At Thanksgiving though I am looking forward to something more like my grandma made. The stuffing grandma made was moist and flavorful, and really shouldn't even be compared to the stuff from the box.

This is the kind of family recipe that really isn't a recipe. It is a little of this and a little of that, and eyeball it until it looks right. Aren't those the best kind? Well yes, unless you are trying to learn how to make it! Here is how it is made.

First make some broth - From the turkey remove the liver, gizzard, neck, and any other parts included. Fill a medium pot with water, add the turkey parts, and boil for 15- 20 minutes until the meats are cooked through. Strain the broth. Cut the organ meat into small pieces. (This is optional, but it does add a lot of flavor to the stuffing.) You can get some meat from the neck, but we normally discard the neck.

8 C dry bread cubes - These can be purchased or you can make your own. If you buy seasoned cubes you will need to adjust your spices.
broth and chopped meats from above
1/2 each grated carrots, finely chopped onion, and finely chopped celery
small tub of fresh oysters with their liquor, chop if the oysters are large (optional also, but oh so good!)
1 TB poultry seasoning. You can use the premixed or mix your own using thyme, sage and even a bit of ginger is good.
2 tsp salt
1 tsp pepper

Mix all the ingredients in a large mixing bowl, except for the broth. Add broth about a cup at time until the bread mixture is throughly soaked, but not swimming in liquid. If you didn't make quite enough broth you can add water or even milk. If there is extra broth, use it when you make the gravy. Don't stuff the bird. You can stuff the bird, but I think your turkey stays moister and has a better flavor if you fill the cavities with celery and onions. To cook the stuffing grease a 9x13 pan. Put the stuffing mixture in the pan and bake at 350F until done to your liking, about 45 minutes to an hour.

Making stuffing is really easy. It is also a very adjustable recipe. Like nuts in your stuffing? Add it. Like a different spice combination? Change it? Not a fan of oysters? What is wrong with you?! Alright, leave them out! (or if somone has seafood allergies make two pans.) If you have never made it from scratch before I encourage you to try it!

Find more ideas for great Thanksgivings at Scribbit's Winter Bazaar. Find tips and ideas on all kinds of subjects at Works for Me Wednesday.

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Homemade Stuffing for Thanksgiving + work