Stuffing food has been around for while. People stuff all kinds of things from birds, to beef, to vegetables. You can really just use your imagination for stuffing. Traditionally thanksgiving stuffing has always been bread based but I know folks that use just fruits and nuts as their stuffing. Some people even stuff their turkey with oysters.
The question is always do we stuff the turkey or do we do the stuffing outside? I usually do both but I always think the stuffing that you make outside of the turkey always tastes better. I am curious what other people thing.
We also always make double this recipe since stuffing seems to go fast and I love leftovers.
Original Recipe comes from Garvick.com but with several adjustments over the years. The paper recipe that I had for this is stained crumbled and with a bunch of notes on it. I am glad I finally got it into the computer.
Yields: 3-4 cups | Prep Time: 30 minutes | Cook Time: 60 minutes
¼ cup butter
4 garlic cloves minced
1 tsp garlic powder
1 cup fresh chopped mushrooms
1 large onion finely chopped
1 cup celery finely chopped (3 stalks)
8 oz of fried bacon bits
4 cups of croutons
¼ tsp salt
¼ tsp pepper
¼ tsp paprika
¼ tsp thyme
¼ tsp dried marjoram
¼ tsp dried parsley
¼ tsp ground sage
¼ tsp celery seed
1 ¼ cup chicken stock
Then brown garlic in butter in a pot. Add mushrooms and sauté. Add the rest of the vegetables and cook until they begin to soften about 5 minutes. Prepare the bacon in the side until medium brown and then add that to the vegetable mixture. Lower heat to medium and add bread cubes and seasonings.
Continue cooking for approximately 5 more minutes stirring continuously. Add hot vegetable stock and mix well. Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down. The secret to a good turkey stuffing is in the slow cooking and the frequent stirring.
Place in a covered casserole dish and back for 30 minutes in 350 degree oven.
Other Thanksgiving Recipes: