Grandma Ruth's Stuffing

Method4 steps · about 1 hr 20 min

1. 1

   Step 1: Heat oil (2 tablespoons) in a large skillet over medium heat. Saute the mushrooms (1 pound), celery (3 stalks), and onions (2) until softened.

   Uses 2 tablespoons olive oil · 1 pound sliced fresh mushrooms · 3 stalks celery, diced · 2 onions, chopped

2. 2

   Step 2: Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.

   Uses 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes

3. 3

   Step 3: In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs (4), and 1 can chicken broth. Season with sage, thyme, garlic powder (2 tablespoons), salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.

   Uses 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

4. 4

   Step 4: Loosely pack stuffing inside turkey cavity before roasting.