My Mothers Beloved Stuffing

My brother goes crazy over my Moms stuffing.  I like it but I am always tring new stuff so it has not been high on my priority list to make. Over the years I have come to appreciate it.  Now, I really love it.

The stuffing pictured above is not my Moms.  I will get a picture as soon as possible. 

I asked my Mom for the recipe.  Mom says, "I dont really have a recipe but I will do my best."


Mom's Stuffing


2 cups celery, chopped
2 cups onions, chopped
1/4 pound butter
2 eggs, lightly beaten
1 1/2 cups of giblets
1 teaspoon dried and crushed sage
giblet broth
if needed canned or boxed broth
stuffing bread or Country white bread, kind of a dense bread (dried a little)

Cut bread into cubes, spread out on a cookie sheet and air dry over night.

Rinse giblets.  Boil in salted water until soft.  Save broth, set aside. Trim giblets and cut into little pieces.

Sauté onions and celery in butter with a little salt and pepper until soft. Remove from heat.

In  large bowl combine everything and two beaten eggs. Sprinkle with salt and pepper.  Put enough giblet broth in there to get it really wet but not soupy.

Lightly grease pan. Bake at 350F covered initially (first 20 minutes) then remove cover. Bake a total of 45 minutes approximately.  If it is still really wet leave in oven 15 mire minutes. It won't hurt anything, says Mom.

Note:  You can add sausage or bacon, already cooked as well. Mom prefers Jimmy Dean, breakfast sausage.

Stove Top Stuffing- Box Free

How not to have processed stuffing in a box but yet have it nearly as easy*.  The hardest part here is chopping and cutting and really that does not take that long. The chopping part of time would be your trip to the store, standing in line, paying out too much money for chemicals...

Stove Top, Not Boxed Stuffing 

*You can prepare the crouton in advance.  Store tightly in a covered jar.  When you go to make it- it will be very quick and easy.

Printable here.

3 cups bread 
3 tbsp. butter
1 stalk celery, chopped finely
1/2 med. onion, chopped finely
2 cloves garlic, minced
2 tbsp. freshly chopped parsley
1/2 tsp. sage
1/4 tsp. marjoram
1/8 tsp. pepper
1 to 1 1/4 cups boiling chicken stock or any kind of stock

Cut bread into cubes.  Place the cubes on a cookie sheet and toast in the oven at 350 degrees for 10 minutes or so, until golden.  Let cool.

Bring stock to boil in a medium sized soup pot or sauce pan. Add in butter, dry seasonings, celery, garlic and onion.  Let simmer until the vegetables are softened.  Dump in the croûtons. Remove from heat. Stir to mix and cover.  Let sit 5 minutes or so before serving.