Stuffing vs. Dressing: Stuffing is cooked in the bird and dressing is cooked outside the bird. This here is my grandmother’s recipe (with a few alterations by yours truly), and Thanksgiving without grandma’s stuffing isn’t Thanksgiving at all. This recipe has been passed down from my grandmother (haven’t a clue where she originally got the recipe or if it’s her creation), to all 6 of her kids and now to the grandchildren, at least the ones who can cook (seeing that the youngest grandchild is only 5, there are quite a few years until the recipe reaches all of us).
- 1 c. butter or margarine
- 1 c. chopped onion
- 1 c. chopped celery
- 1 to 1 1/2 c. chopped nuts (I omit)
- 6-8 c. stale bread cubes (half the amount should be stale cornbread, and that’s why we make chili and cornbread the Wednesday before Thanksgiving, you can buy stale bread cubes at the grocery store, but be sure they are unseasoned–kind of hard to find, or get some French bread a few days before and leave it out on your counter to get it stale)
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 tsp. poultry seasoning
- Cook onion, celery and nuts (if using) in butter over low heat until soft, but not browned.
- Stir in remaining ingredients until well mixed and taste to see if the seasoning needs adjusting.
- Stuff bird lightly–don’t pack it in.
- Extra stuffing may be cooked in a covered casserole dish for 45 minutes.
- Do NOT stuff turkey until ready to roast, but you can make the stuffing the night before and then stuff the bird the next day.
Grandma’s Turkey Stuffing/Dressing: