This is my Omaâ€™s recipe for â€œstuffingâ€ although the purists call it â€œdressingâ€ if itâ€™s not actually inside the turkey. This has been my brother and my favorite Thanksgiving dish for years. It reheats well so it makes great leftovers. Try putting a slice of stuffing on a sandwich with leftover turkey! Itâ€™s the best!
This recipe makes 4 loafs of stuffing, so feel free to “half” the recipe.
2 loaves Vienna or Italian Bread â€“ cubed
48 oz. organic chicken broth
2 small or 1 large yellow onion â€“ chopped
2 sticks celery â€“ chopped
4 cloves garlic â€“ minced
Â¾ cups chopped parsley
2 cups chopped mushrooms
1 t Kosher salt
Â½ t pepper
Â½ t oregano
2 T butter
2 T olive oil
Chop bread into cubes 1 day in advance and let sit out to get stale.
SautÃ© onions, celery, garlic and mushrooms in butter. Heat broth and pour over cubed bread. Add sautÃ©ed vegetables, parsley, salt, oregano, pepper, eggs and mix. Place in 4 bread loaf pans (buttered) and bake at 350 degrees for 45-60 minutes (until golden brown).