 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
|
This is the traditional Ryan turkey stuffing from Mom Ingredients:
1 white sandwich loaf bread (or two) |
5 -6 stalks celery (per loaf) |
1 onion (one med or large per loaf) |
2 -3 eggs |
milk |
parsley |
sage |
salt and pepper |
Directions:
1. Saute celery and onion in butter to soften. Cut or rip up bread into chunks. (Save a crust) Dry bread overnight or dry in the oven. Mix salt and pepper, parsley (Mom always used dried - use fresh if you have it), sage (1 tsp to start), bread, celery and onion. Add eggs. Mix. Add a bit of milk if you need more moisture to mix. Should hold its consistency but a be a bit yet on the dry side.
2. Stuff bird - cover opening with crust. Do NOT pack in the bird. Stuffing will expand some.
|
|