NOBODY makes better stuffing than my Mom.
I have tried the last few years, but never can quite match it. Kathryn observed this thanksgiving and took careful notes.
in goes the stuffing…
Linda Holzheimer – as observed by Kathryn Purcell
- 2 loaves of stuffing bread…unsliced…cubed
- 2 packs of rolls from freezer because she needed more
- Filled up 2/3 of roasting pan
- Cubes it day before and let sit in roaster to dry out
- 4 cups each of chopped celery, chopped onion
- 1.5 pounds of bulk sausage
- Chopped fresh parsley, about a cup
- Sauté onions, celery, sausage in butter and canola oil….we did it separately
- Add all to cubed, dried bread
- Mix well
- Add poultry seasoning and salt and pepper to taste
- Add sage, if you like sage
- Melt stick and an half of butter in 3 cups of chicken broth
- Beat 2-3 eggs with a little chicken broth to thin it out
- Add 2 egg mixture to stuffing mix
- Slowly add broth/butter mixture to stuffing, while mixing
Stuff in turkey! Yum!
Thanksgiving 2011 side note: I was very lame and didn’t take ANY pictures all thanksgiving. We we’re busy cooking all weekend. All of Courtney’s family came to Cleveland. We had 16 for dinner on Wednesday, 18 for dinner on Thursday and 32 for dinner on Saturday when both tribes joined together. Menu for historical reference:
Thursday Dinner: turkey, ham, stuffing, vegetarian stuffing, mashed potatoes, gravy, roasted root vegetables, brussels sprouts, green bean casserole, bread, orange-cranberry sauce, regular cranberry sauce, pumpkin pie and apple pie and cookies.
Friday Dinner: chili and vegetarian chili will lots of toppings, pizza, orange jello, spinach salad, bread and ice cream sundae bar back by popular demand.
It was a fun weekend.