Best 2 Grandma Reids Stuffing Recipes

**Grandma Reid's Stuffing: A Culinary Journey Through Time**

Grandma Reid's stuffing is a delectable dish that has been passed down through generations, carrying with it a rich history and a symphony of flavors. This stuffing is not just a culinary creation; it's a testament to the enduring spirit of family traditions and the art of home cooking. In this article, we present a collection of Grandma Reid's stuffing recipes that capture the essence of this timeless dish, offering variations that cater to different dietary preferences and culinary styles. From the classic bread-based stuffing to the hearty cornbread stuffing and the indulgent sausage stuffing, each recipe promises a unique taste experience that will warm your heart and tantalize your taste buds. Whether you're a seasoned cook or a novice in the kitchen, Grandma Reid's stuffing recipes will guide you through the process of creating a dish that will become a cherished part of your family's culinary heritage.

Let's cook with our recipes!

GRANDMA RUTH'S STUFFING

Grandma Ruth's Stuffing image

This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.

Provided by Ilene F.

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 30m

Yield 16

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 pound sliced fresh mushrooms
3 stalks celery, diced
2 onions, chopped
1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
1 (16 ounce) package herb-seasoned stuffing mix
4 eggs, beaten
2 (14 ounce) cans chicken broth
2 teaspoons rubbed sage
2 teaspoons dried thyme
2 tablespoons garlic powder
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
Loosely pack stuffing inside turkey cavity before roasting.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING

My Grandma's Heirloom - Thanksgiving Stuffing image

When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.

Provided by Tornado Ali

Categories Grains

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) bag Pepperidge Farm Herb Stuffing (cubed)
1/2 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
4 tablespoons bacon grease or 4 tablespoons cooking oil
2 cups water
4 whole eggs

Steps:

In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
Beat eggs and add to bread mixture. Mix well.
Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
Doubles well, extremely good cold.
Can be made in well greased crockpot on low in about 3 hours.

Tips:

Use fresh ingredients: Fresh ingredients will give your stuffing the best flavor.
Don't overstuff the bird: Overstuffing the bird can make the stuffing dry and dense.
Cook the stuffing to the proper temperature: The stuffing should reach an internal temperature of 165 degrees Fahrenheit.
Let the stuffing rest before serving: This will help the stuffing to set and absorb the juices from the bird.
Experiment with different flavors: There are many different ways to flavor your stuffing. You can add herbs, spices, vegetables, fruits, or nuts.

Conclusion:

Grandma Reid's stuffing is a classic recipe that is sure to please everyone at your table. With its simple ingredients and easy-to-follow instructions, this stuffing is a great choice for beginners and experienced cooks alike. So next time you're looking for a delicious and hearty stuffing recipe, give Grandma Reid's a try!