I know I’m partial to this stuffing because I grew up with it, but it is the best stuffing that has ever been made. Ever. I know a lot of families have a traditional stuffing that they claim is the best, but this one really is the best. So stop asking for the recipe already! Here it is!
(For about 12-14 lb turkey)
- 1 1/2 loaves of white bread
- 4 stalks celery
- 5 green onions
- 1 cup mushrooms
- 2 tbsp butter
- 2 tbsp sage
- 1 tbsp basil
- 1 tbsp rosemary
- 2 tbsp parsley
- Lay out 1½ loaves of bread to dry the night before
Put giblets (heart, gizzard) in small pan and cover with water plus another inch of water. Bring to boil, then simmer on low, covered for about 1 hour. Let simmer for 1 hour and then add the liver and let simmer another 15 minutes. Remove giblets to cool and save broth. Dice giblets very small.
Dice celery, onions and mushrooms. Put all diced ingredients in fry pan with about 2 tablespoons of butter and sautee until celery and onions are cooked. While cooking, add salt, pepper, sage and a couple pinches of basil and rosemary.
While cooking the celery, onion and mushrooms, cut dried bread into one inch squares and put in large mixing bowl. Add salt (liberally), dried parsley. Add to taste, pepper and sage. Add cooked giblets, celery, onions and mushrooms. Add broth (a little at a time) from giblet pan. Mix bread and added ingredients with hands until bread is damp (not too wet); if not enough broth, add a little warm water to get bread damp.
Pack stuffing densely into turkey breast cavity and neck cavity and sew shut.
Extra stuffing can be put in a casserole dish, covered with foil, and cooked in a 350 degree oven for 20-30 minutes when turkey is done.