Pre-Thanksgiving Day Party! ~ Stuffing Recipe
So I have decided to kick things of with my stuffing recipe. Every year that’s the one thing people say they crave the most. Once I show you this recipe you will be shocked by the simplicity of it! The question I get asked the most is how I achieve the flavor without sauteing onions and chopping celery? Well I’m about to let you in on my secret. Ok… Here we go, let me break it down for you
2 loaves of white bread (the cheap store brand, that’s what I use)
1 tsp. Sea Salt
4 pinches of ground celery seed ( It must be ground!)
1/2 tsp. pepper
2 sticks butter
1.) Cut bread into small cubes.
Some people like to tear the bread, I find it much quicker to cut it…much quicker.
*** This is something that can be done 1 – 2 days in advanced. Cut the bread into cubes then place it back into the bread bag it came in, replace the twist tie and you can cross this off the Thanksgiving Day To-Do List!
2.) Before you get the turkey out you want to add your spices, you do not want the turkey sitting out of the fridge any longer than necessary! You want to be able to stuff the bird and through it straight into the oven.
– Adding the spices-
*** You want to use a very large bowl for this part. Place the cubed bread into the bowl and add the salt, pepper, & ground celery seed. Use your hands to toss so that spices are evenly distributed throughout the bread cubes.
3.) Now is time for the butter, this is the most important part, in my opinion. Normally it takes about 1 stick of melted per loaf of bread. Here is the trick… and it’s important! Melt the butter in the microwave, slowly pour into the bowl of bread cubes. You want do not want it drenched in butter.. you want to be able to form the stuffing into a ball and have it stay, that means you have the right amount of butter.
4.) Form your stuffing into balls and stuff them into the turkey. You want to press it in so you can get as much into the bird as possible. I had a 22 some pound bird and used about 3/4 of the stuffing made from 2 loaves of bread
5.) Whatever stuffing that did not fit into the bird place into a grease casserole dish… It is hard for me to tell you what size because it just really depends on the size of the bird and how much excess stuffing you have. I did not have much so I used a very small one.
** This is an important tip! For the stuffing that is in the casserole dish, squirt a few basters full of the COOKED turkey juice onto the stuffing. Just enough to moisten it slightly. This will give it that amazing turkey flavor. Bake stuffing in the oven for about 20 minutes, enough to warm it up. I just through it in when the turkey is almost finished.
There you have it, the secret is out! When the turkey comes out you will have a beautiful bird with with this glorious stuffing peaking out making your guest drool!
Here is a photo of the meal all put together
** Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
- 2 loaves white bread
- 1/2 tsp. Sea Salt
- 1/2 tsp. pepper
- 4 pinches ground celery seed
- 2 sticks butter melted
- Cut bread into cubes. In a very large mixing bowl add bread , salt, pepper, & ground celery seed. Use hands to toss so that spices coat bread cubes. Melt 2 sticks of butter and slowly add it to the bread cubes till you can form a ball and it stays together. Add stuffing to the bird or place in a greased 13 X 9. If you choose to put stuffing into a 13 X 9 you will want to place a few basters full of broth from the bird to flavor it.