My Great Grandmothers Simple Bread Stuffing Recipes

GREAT GRANDMA'S STUFFING

Steps:

• 1. Dice bacon and fry over low heat. *Note* You need the bacon fat. I have noticed lately that processed bacon has more water than the fat called for and sometimes find it necessary to add some diced up fat back into the pan to make up for it if I cannot get fresh smoked bacon.
• 2. Add Celery and Onions to the bacon and cook saute until soft.
• 3. In a bowl, take your bread pieces and break the slices into small pieces and slightly dampen. *To dampen stick your finger tips in water and drip it on the bread and mix it up. do this about 3 or 4 times.
• 4. Once dampened, add your eggs, salt, pepper, thyme, and you can also add the optional apples. My great grandmother made it without the apples, but it does taste great with the apples too.
• 5. Once the bacon, onion and celery have cooked down, remove from heat and add it all including the fat to the bread mixture. Mix together well. **ONLY STUFF YOUR BIRD WHEN IT IS READY TO GO INTO THE OVEN** (Instances of food poisoning happen when you stuff your bird before it is ready to go into the oven or the use of tainted ingredients)
• 6. TIP: The stuffing mixture can be held in the refrigerator overnight. Remove it from the refrigerator and let it stand while you prepare your bird allowing it to get close to room temperature. This allows the stuffing to be the appropriate temperature necessary while roasting inside your bird. This recipe will stuff a 12-15 lb turkey. Adjust according to the size of your bird. For a Bird over 20 lbs double this recipe.

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING

Steps:

• In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
• Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
• Beat eggs and add to bread mixture. Mix well.
• Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
• Doubles well, extremely good cold.
• Can be made in well greased crockpot on low in about 3 hours.