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The measurements for the ingredients have changed a little bit over time, but my Mom has now made it for so many years that she has it perfected. Grandma would be proud!
Ingredients
- 1/2 onion, finely chopped
- 1/2 green pepper, finely chopped
- 1 stalk celery, finely chopped
- 1 Tbsp. Butter
- 24 ounces of stuffing bread cubes
- 1/2 cup bread crumbs
- 4 eggs, beaten
- 4 cups liquid of choice (milk*, water or broth)
- *Milk makes the stuffing more dense than water or broth.
Instructions
- Saute onion, green pepper and celery in butter for a few minutes until slightly browned.
- In large bowl, combine stuffing bread cubes, sauteed vegetables and bread crumbs.
- In separate bowl, combine eggs and liquid (milk, water or broth).
- Pour egg/liquid mixture into the bread cubes a little at a time until desired consistency is achieved. You want the mixture to hold together, but not be too sticky.
- *Extra bread crumbs may be needed if the mixture still has too much liquid when fully combined.
- Place stuffing mixture inside the turkey.
NOTES:
- The above recipe is enough stuffing for a 20 pound turkey.
- Stuffing should NEVER be put in the turkey the night before. You can make stuffing the night prior, but refrigerate it in a separate bowl and stuff just before baking the turkey.
- Stuffing should be at least 180 degrees when fully cooked.
