Best 3 My Grandmas Heirloom Thanksgiving Stuffing Recipes
Thanksgiving stuffing is a classic side dish that can make or break your holiday feast. This year, why not try something new with your stuffing? This article features a collection of heirloom stuffing recipes that have been passed down through generations, each with its own unique flavor and texture.
From classic bread stuffing to more modern takes on the dish, these recipes are sure to please everyone at your table. You'll find recipes for cornbread stuffing, wild rice stuffing, and even a vegan stuffing made with quinoa. So whether you're looking for a traditional stuffing recipe or something a little different, you're sure to find it here.
These recipes are all easy to follow and can be made ahead of time, so you can relax and enjoy your Thanksgiving meal without any last-minute stress. So gather your ingredients and get ready to make some delicious stuffing that your family and friends will love.
GRANDMA'S THANKSGIVING STUFFING
This recipe was passed down from my grandmother. Better than the turkey, this stuffing is what reminds me of Thanksgivings around the family table. Rather than stuff the Turkey with it, I use it as a side dish.
Provided by hudgins
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop onion, celery, carrots and garlic in food processor.
- Combine vegetables with butter and saute for 10 minutes.
- Mix cooked veggies with eggs, stuffing, salt, pepper and chicken broth in baking dish.
- Bake at 325° for 25-30 minutes or until top is golden brown.
Nutrition Facts : Calories 322.9, Fat 9.4, SaturatedFat 4.7, Cholesterol 62.3, Sodium 1282.9, Carbohydrate 48.8, Fiber 3.3, Sugar 7.4, Protein 10.1
MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING
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
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.
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stuffing. Use fresh herbs, celery, and onion, and make sure your bread is fresh and flavorful.
- Use a variety of breads. This will give your stuffing a more complex flavor and texture. Try using a combination of white bread, whole wheat bread, and cornbread.
- Don't overstuff the bird. This will make it difficult for the stuffing to cook evenly. Aim for about 3/4 cup of stuffing per pound of turkey.
- Cook the stuffing thoroughly. The internal temperature of the stuffing should reach 165 degrees Fahrenheit. Use a meat thermometer to check the temperature.
- Let the stuffing rest before serving. This will allow the flavors to meld and the stuffing to set.
Conclusion:
My Grandma's Heirloom Thanksgiving Stuffing is a delicious and easy-to-make side dish that is perfect for your Thanksgiving feast. With its combination of fresh herbs, celery, onion, and a variety of breads, this stuffing is sure to be a hit with your family and friends. So be sure to give it a try this year!
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