Ingredients for Mom's Thanksgiving Stuffing
- 12 cups dried bread cubes
- 1 large onion, chopped
- 2 celery stalks, chopped
- 8 ounces mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- poultry seasoning
- 2 teaspoons sage
- 1/2 cup butter
- 1 cup chopped apple (optional)
- macadamia nuts
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 cup chopped walnuts or pecans (optional)
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How to Make Mom's Thanksgiving Stuffing
- Melt 1/2 cup butter in a large skillet over medium heat. Add 1 large onion (chopped), 2 celery stalks (chopped), and 8 oz mushrooms (sliced). Sauté until softened, about 8-10 minutes.
- In a separate saucepan, heat 4 cups of chicken broth until hot, but not boiling.
- In a large bowl, combine 12 cups of dried bread cubes, 2 tsp sage, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
- Add the sautéed vegetable mixture to the bread cube mixture.
- Gradually pour the hot broth over the bread mixture, tossing gently until the cubes are moist but not soggy.
- Stir in 1 cup chopped apple (optional) and 1/2 cup chopped walnuts or pecans (optional).
- Lightly pack the stuffing into the turkey cavity. Place any remaining stuffing in a greased oven-safe baking dish.
- **Oven Baking:** Bake the stuffing in the preheated oven at 350°F (175°C) for 45-60 minutes, or until heated through and golden brown.
- **Slow Cooker Option:** Transfer stuffing to a slow cooker. Cook on low for 3-4 hours, stirring occasionally and adding a little more broth if it becomes too dry.
- Happy Thanksgiving!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
18g
Fat
100g
Carbs
12g
