While growing up in the 60's, this would be the turkey stuffing my mom made for every family Thanksgiving gathering we hosted. All the prep work was done the night before. Then early the next morning, Dad would bring up the roasting pan liner, all the seasonings from the cupboard, all the baggies filled with ingredients from the fridge, and pile them on our big circular kitchen table. He would then wake Mom up, pour her a big cup of coffee and proceed to open, rinse, and prepare the turkey. One of us boys would be there to assist whenever we could (if the parade was over and there weren't any cartoons on TV.) It was always a special tradition in our family.
Mom's Turkey Stuffing
- 2 loaves - white bread, cut into 3/4” cubes
- 1 large - onion, finely chopped
- 2 stalks - celery, finely chopped
- 1 - medium apple, chopped
- 2 Tbl - poultry seasoning (to taste)
- 1 1/2 tsp salt (to taste)
- 1 tsp - pepper (to taste)
- 1 stick butter, melted
- 2 large eggs, lightly beaten
- 1-2 cups chicken broth or water
- turkey gizzards, heart and liver (raw) chopped or
- 8 oz. oysters (raw), chopped or
- 1 cup chestnuts (roasted) chopped
In a large enough bowl (or roasting pan liner), mix together the bread, chopped vegetables, and apples. Use light pressure to avoid compacting the bread too soon. Sprinkle the mix with the seasonings and mix again to thoroughly coat all the bread cubes. Sprinkle the melted butter, mix. Add the beaten eggs, mix. Then add just enough water/broth to be able to form a moist ball with light pressure. Taste for seasoning and adjust. Stuff your turkey and roast as you would normally cook a stuffed bird.
