A classic recipe from the 1960's Good Housekeeping cook book it was my mom's classic stuffing recipe that everybody adores. I favor the tidiness of dressing cooked individually in the poultry, and thus I have adapted the recipe to become cooked inside a casserole but nonetheless support the moistness of the stuffing. Instructions for implementing it in either case are incorporated. Occasions are approximate, because they is determined by the high temperature from the oven and just how full the oven is. Yield can also be approximate. Allow around 1 c stuffing per 1 lb of poultry.
- 1 quart boiling water (3 cups if using as stuffing) or 1 quart chicken broth (3 cups if using as stuffing)
- poultry giblets (including neck, but excluding liver)
- 1 bay leaf
- 1 pinch salt (in order to taste, may omit if using broth)
- 1 ⁄4 teaspoon peppercorn
- 1 -1 1 ⁄2 cup butter
- 1 cup minced onion
- 1 ⁄2 teaspoon pepper
- 2 teaspoons chicken seasoning
- 1 teaspoon salt (in order to taste)
- 1 ⁄4 cup snipped fresh parsley
- 1 ⁄4 cup diced celery
- 6 quarts day-old white-colored bread, reduce 1/2 inch cubes (24 cups, gently packed, or about 1 1/2-2 loaves)
- 1 ⁄4 cup dry mustard
- 2 -3 eggs (omit for stuffing option)
Used this recipe for the Thanksgiving dinner and didn't stuff within the poultry but used the oven method. Did not have chicken seasoning so added some sage and thyme then adopted the directions. It had been moist and flavorful and because the kids stated "taste like Thanksgiving" could not obtain a better compliment within this house.
Appreciate writing this recipe. It was my mom's classic recipe too. This can be a wonderful adaptation. The stuffing was as moist so that as flavorful as though it were within the bird. This is my preferred stuffing recipe in the future.
Excellent! Very moist and scrumptious, and advised me of my grandmother's dressing. Used to do add some of the liver too, and thought it sampled great. Thanks!