Stuffing

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.