Before boxed stuffing was mass produced and served at holiday tables, a life of homemade delicious stuffing existed.
In 1961 a cookbook was published by the Wear-Ever Aluminum, Inc. My mom used various recipes from this cookbook that I still prepare today. Bread Stuffing on page 101 has become the flavor associated with Thanksgiving in my family for many years.
Nothing fancy about each individual ingredient but the combination of them together tastes like the holidays to me.
Bread Stuffing
1/2 cup butter
1/4 cup minced onion
1/4 cup diced celery
16 slices of bread
3/4 tsp. salt
1/2 tsp. poultry seasoning
1 tablespoon minced parsley
1/8 tsp. pepper
1 Melt butter in large fry pan; add onion, celery: saute until tender.
2. Cut crusts from bread; toast bread.
3. Dip bread into milk,then squeeze out; crumble into butter mixture.
4. Add salt, poultry seasoning, parsley, pepper;stir until mixed
5. Cook over low heat 3 minutes stirring frequently; cool.
Sufficient stuffing for a 4 pound fowl.
A few changes to this recipe have evolved over the years. I do not cut off the crust. We like the chewiness that is added by leaving the crust on. In addition, I increase the poultry seasoning to taste, adding up to as much as 1 1/2 tsps. Of course, I never just prepare a 4 lb. fowl so the recipes is doubled or tripled most of the time!
I have no photos at this time to share with you. If the whim of diligent discipline should happen to sweep over me I will try to photograph on Thanksgiving. If not, you will just have to trust me on this!
If you are lucky enough to find a copy of this cookbook I think you will find the pages as entertaining as I have. The meat guidelines were very helpful to me as a young cook. My mom passed her cookbook down to me and it still has her little notes and inspirations written randomly throughout.
In 1961 a cookbook was published by the Wear-Ever Aluminum, Inc. My mom used various recipes from this cookbook that I still prepare today. Bread Stuffing on page 101 has become the flavor associated with Thanksgiving in my family for many years.
Nothing fancy about each individual ingredient but the combination of them together tastes like the holidays to me.
Bread Stuffing
1/2 cup butter
1/4 cup minced onion
1/4 cup diced celery
16 slices of bread
3/4 tsp. salt
1/2 tsp. poultry seasoning
1 tablespoon minced parsley
1/8 tsp. pepper
1 Melt butter in large fry pan; add onion, celery: saute until tender.
2. Cut crusts from bread; toast bread.
3. Dip bread into milk,then squeeze out; crumble into butter mixture.
4. Add salt, poultry seasoning, parsley, pepper;stir until mixed
5. Cook over low heat 3 minutes stirring frequently; cool.
Sufficient stuffing for a 4 pound fowl.
A few changes to this recipe have evolved over the years. I do not cut off the crust. We like the chewiness that is added by leaving the crust on. In addition, I increase the poultry seasoning to taste, adding up to as much as 1 1/2 tsps. Of course, I never just prepare a 4 lb. fowl so the recipes is doubled or tripled most of the time!
I have no photos at this time to share with you. If the whim of diligent discipline should happen to sweep over me I will try to photograph on Thanksgiving. If not, you will just have to trust me on this!
If you are lucky enough to find a copy of this cookbook I think you will find the pages as entertaining as I have. The meat guidelines were very helpful to me as a young cook. My mom passed her cookbook down to me and it still has her little notes and inspirations written randomly throughout.
I read this post and chuckled--no wonder mom's stuffing was so good (your mom was the only person to get me to eat runny eggs). This is the same recipe I use to make our Thanksgiving stuffing and my father-in-law loves it!
ReplyDeleteIt's a classic, isn't it April? The smells fill the kitchen and take me back to childhood every single time I make this recipe. Runny eggs, not so much. LOL!
ReplyDelete