My Mamma's Stuffing
"Family favorite for 40 + years!"
photo by Chef Dine
- Ready In:
- 3hrs 20mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 1⁄2 loaves French bread, cut into 1-inch cubes
- 2 large yellow onions, diced
- 2 teaspoons dried sage
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 1 1⁄2 cubes butter
- 1 1⁄2 cups turkey broth
directions
- Cut up french bread loaves into 1" cubes. You will have approximately 18 cups.
- Layer cubes on a large cookie sheet in 325 degree oven. Bake/toast for approx 20 minutes or until the bread is toasted but not as dry and hard as croutons that you get at the store.
- Melt 1 cube of butter in large sauté pan. Add diced onion, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp sage. Cook on medium heat until onion is translucent.
- Remove bread cubes from oven and let cool 10 minutes.
- Place cooled bread cubes into a large bowl and add onion and butter mixture. Mix well.
- In a small bowl, combine turkey broth and rest of the seasonings. Pour over the top of the bread cubes and mix well. Bread should be spongy but not soaked.
- Place bread cubes into a crockpot. Add 1/2 cube of sliced butter slices on top. Cook on low for 3 hours.
- **NOTE** when making stuffing for Thanksgiving. Turkey broth is made by placing the neck and gizzards from the turkey in a large sauce pan, just covered with water and simmered for 45 minutes. Skim the top of any fat. If any broth is left after using 1 1/2 cups for stuffing, it can be used and added to the drippings when making gravy.
- **NOTE** dried sage leaves are used, NOT ground sage which would produce too strong of a sage flavor. Home grown & dried sage is the best.
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RECIPE SUBMITTED BY
Chef Dine
United States
I am married to a wonderful husband who is my best friend. I love being mom to two boys. Cooking is so therapeutic for me. I love to try new recipes, there is such a sense of satisfaction when it all comes out right and my family can enjoy the fruits of my labor of love - ha ha! I love to read cookbooks, talk about cooking, talk about spices, grow herbs you name it! I'm looking forward to sharing my favorites, organizing my cookbooks and trying new soon-to-be favorites! Diann J.
