Whenever I go to make one of my mom’s recipes, our conversation ALWAYS goes something like this:
“Hey Ma, I need your recipe for x.”
“Hi dear, yes, the ingredients for x are y and z.”
“Great – what about quantities???”
“Ugh, I don’t know. You know I just eyeball everything.”
Any southern offspring who have tried to remake a recipe knows this struggle. One of the more difficult things about this blog is I pretty much cook the same way. It’s hard to keep track of quantities when so much of cooking is based on instinct. But I’m working on it. And thanks to this, we’ll FINALLY have a chronicle of so many recipes.
Below is my momma’s stuffing – technically it’s dressing, because it’s not going in anything. A few things: You want this to be pretty moist before it goes in the oven. Also, I made a vegetarian version of this recently and could NOT tell the difference. But if you are making it regular, feel free to use some of the juices from whatever bird you’re cooking.
This feeds a lot of people. Half if there’s just 3 or 4 of you (or don’t and wallow in delicious leftovers).
- 1 stick of butter
- 2 onions, chopped
- 4 stalks of celery, chopped (I like a fine chop on this)
- 4.5 cups of chicken stock (or vegetable broth if going veggie)
- 2 tsp of poultry seasoning
- 1 bag of Pepperidge Farm of Herb Seasoned Stuffing
- 1 bag of Pepperidge Farm of Cornbread Stuffing
- 26 ounces (the family size) of cream of chicken soup (or cream of mushroom if…..you get the point)
- 2 eggs
- Preheat your oven to 350 degrees.
- In a large pot, melt your butter over medium heat. Add in the veggies and sauté over medium-high heat until softened (about 10-15 minutes).
- Slowly add in your broth and your seasoning. Simmer on medium for about 5 minutes and then remove from heat.
- Here is where instincts kick in you – you want to add in your dry stuffing and your soup to the pot. I alternate this to make sure I don’t end up with too much dry stuffing. Your mixture to be moist and thick (not liquidy). You might end up with a cup or two of dry stuffing crumbs left. That’s okay!
- Taste your stuffing to make sure it’s seasoned how you like. You’ll notice there’s no salt in this recipe. Between stock, soup and seasoning, it should be plenty salty, but if you need to, add more. When happy, whisk two eggs and stir in to mixture.
- Transfer to greased 13×9 dish or a one of the standard foil casserole pans (which are about 11×8 but deeper than the 13×9). Cover with foil and bake at 350 for 40-45 minutes. At about minute 30, uncover for the last 10 minutes. The top should be a little crunchy, while the inside is still nice and moist. Remove, cool and eat!