Such an appropriate time of year for this blog post. I’m passionate about stuffing. As in the food. That you eat with your Thanksgiving
turkey. I love it. A lot.
I hope my numerous periods throughout that first
paragraph really helped you understand the gravity of the situation. If the only thing served at
Thanksgiving was the stuffing, that would be A-OK with me.
Even though my love for stuffing is very dear, I probably
only eat it at big family dinners on Easter, Thanksgiving and Christmas. I’m not a huge fan of the box stuff –
even though Stovetop makes it so accessible anytime of year. It’s just not the same. I love the good stuff, the stuff your
grandma makes from a long held family recipe (or one she made up on the fly). My grandma’s recipe (that she got from
my grandfather’s grandmother) uses cuban bread, and I think it makes all the
difference. So in honor of my
grandma’s amazing stuffing, below is her recipe. Try it out. I
don’t think you’ll be disappointed.
Grandma Ruth’s Stuffing
Ingredients:
1 pan cornbread (crumbled)
10 inches Cuban bread (broken into small pieces)
20 saltine crackers (crumbed – can use Ritz crackers)
1 cup cornflakes (crushed) – optional
4 cups of chicken broth
1/2 stick butter (melted)
1 1/2 cup onions (chopped)
1 cup celery (chopped)
2 tbsp parsley (chopped) – optional
2 tsp poultry seasoning
1 tsp thyme
2 tsp salt
1/2 tsp black pepper
Directions:
Sauté onions and celery in melted butter. Combine rest of
the above and mix with chicken broth. Stuff bird or put into greased baking
dishes and bake at 325 degrees for 30-45 minutes.
