This stuffing recipe is inspired by my Nana. It’s very hard to get an exact recipe from her. If you ask her for one she’ll just say some of this and some of that which isn’t always helpful. So last year I decided to watch her make it and even then I couldn’t get exact measurements but I guess she doesn’t need them since she’s been making the same stuffing for decades now. Thankfully the recipe I’m sharing today taste just as good as hers.
First you melt the butter and saute the celery until soft
Once the celery is soft add the onion and season with salt and pepper. Saute until onions are translucent.
Turn the heat off and set aside the celery and onion mixture. Preheat the oven to 350. Now we are going to toast the bread.
Tear the bread into pieces and place on a baking sheet. Bake for about 10 min or until the bread is toasted. You may have to do this in two batches. Or you can use two baking sheets. Not every piece has to toasted. I usually just let the top layer get toasted and leave the bread on the bottom a little soft. After toasting place the bread pieces in a large bowl.
Pour the celery, onion, and butter mixture over the bread. Next spread evenly over the bread, the poultry seasoning. Season with more salt and pepper. Add the chicken broth and mix everything together really well with your hands. Transfer the bread over to a baking dish.
Cover it with foil and bake for about 35-40 min on 350. When done it will be a nice brown color.
This stuffing is moist and delicious. It’s the stuffing that I grew up on and it is my favorite. If you prefer a drier stuffing you can always toast the bread longer and in a single layer. I would love to hear what your family’s stuffing recipe is. Feel free to comment below.