Grandma's Thanksgiving Stuffing
"This recipe was passed down from my grandmother. Better than the turkey, this stuffing is what reminds me of Thanksgivings around the family table. Rather than stuff the Turkey with it, I use it as a side dish."
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 medium onion
- 4 -5 stalks celery
- 4 -5 fresh carrots, peeled
- 2 garlic cloves, crushed
- 1 (16 ounce) package Pepperidge Farm Herb Stuffing
- 2 1⁄2 cups chicken broth
- 2 large eggs
- 1⁄4 cup butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Chop onion, celery, carrots and garlic in food processor.
- Combine vegetables with butter and saute for 10 minutes.
- Mix cooked veggies with eggs, stuffing, salt, pepper and chicken broth in baking dish.
- Bake at 325° for 25-30 minutes or until top is golden brown.
Questions & Replies
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I have not seen dressing here in the south with carrots plus where is the sage? It is a herb that makes it in the winter and is so delicious. I have met some people that do not like sage but in my family we have the sage gene down to a science. Eleanor Hinson,. Augusta,. Ga.
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Can this be cooked inside the turkey? Will it get hot enough? -
This is under make ahead so do you bake it beforehand and reheat it on thanksgiving? -
Are these raw eggs or boiled? -
Did you cook this the day before then reheat? If so..how long and what temp?
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Reviews
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This is a very good recipe. Here are some tweaks that I think made it really tasty. I added 1 lb of mild italian sausage and fried it up in a pan with a little bacon grease (you can use any oil however). I added a full bunch of fresh chopped sage (typical amount you get in the $1-$2 containers in the grocery store) and 2 teaspoons of minced fresh rosemary. Before putting the stuffing mixture in the 9X13 baking dish I tasted it for salt and it didn't need any because I used salted butter and low salt chicken broth and I think these boxed stuffing mixes have some salt in them too. That was the perfect amount and I didn't have to add any more so don't add your salt until you taste the mixture before putting it in the baking dish. I baked 350 for 35 minutes which gets a nicer browned crispy top. -
Thanks! It was voted the best part of our Thanksgiving dinner. I used it as actual stuffing but otherwise followed the recipe to the letter. Making it a day before was a good idea. We've been looking for a perfect stuffing and thanks to you we've found it. -
Everyone liked this a lot this Thanksgiving! I made it Wednesday and I just baked it today (Thanksgiving). I spooned it out of the pyrex baking dish and served it in a bowl which allowed the crisp top to mix with the moister inside. Thank you for a nice recipe! *This year I added 2 fistfuls of dried cranberries. -
A wonderful twist to my usual stuffing which doesn't have carrots in it! Recipe works perfectly -- thanks for sharing.
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This is a delicious stuffing. I have never used carrots before in stuffing so this was a real treat. I also used minced garlic in place of the cloves since that is what I had on hand. It's just DH and I so I cut the recipe in half for just us. I will be keeping this for future making. Thanks so much for sharing your grandmothers recipe.
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Tweaks
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This is a delicious stuffing. I have never used carrots before in stuffing so this was a real treat. I also used minced garlic in place of the cloves since that is what I had on hand. It's just DH and I so I cut the recipe in half for just us. I will be keeping this for future making. Thanks so much for sharing your grandmothers recipe.
RECIPE SUBMITTED BY
Work from home;
cook for me, 2 kids & husband
