My favorite thing to eat on Thanksgiving is my mom’s homemade stuffing. Therefore, with her permission, I am sharing it, just in case any of you want to try it out next week. I think I love it so much because it was a rare treat that we only had at Thanksgiving or when she made her famous “Chicken Stuff”. Another amazing recipe I will have to share at some point 🙂 So from an email from my mom, here is her famous stuffing recipe.

Ingredients

• 3 tablespoons butter
• 1 small to medium onion
• 1 piece of celery
• 3-4 heaping teaspoons chicken bouillon ( I use a small spoon and granules. Watch what you buy)
• 2 cups of milk (I don’t measure it, so not sure)
• 1 big loaf of bread
• Salt, pepper, garlic salt, celery salt, onion salt (maybe a 1/4 tsp each?)

Stacy’s Mom’s Suggestions and Preparation

1. Melt butter in a small bowl in the microwave. I use my grinder to slice the onion and celery. Put onion and celery in melted butter and microwave for 3-5 minutes. Just until they’re soft. Dissolve chicken bouillon in the butter mixture. Add milk. Microwave for 5 minutes stirring occasionally.
2. Toast bread. Tear into pieces in a large mixing bowl. Salt, pepper, celery salt, onion salt, and garlic salt to taste. You can probably use powder, but taste it and see if it needs more salt.
3. Pour warm milk mixture over bread crumbs and mix. I add extra cold milk if needed. Taste it and add salt or other salts.
4. Cook in a covered bowl for 30 minutes, then uncover and cook for 15 minutes. If you don’t have a  bowl with a cover, cover with aluminum foil.
5. If you think you need a double batch, I would just make two batches instead of doubling and trying to make it all at once.
6. If you cook the lizards and gizzards in water, put onion and celery in with it. Salt and pepper it and use that instead of all the milk.

Stacy’s Substitutions

As you read in, “Sub This for That“, we would use the following substitutes for the above recipe: Cabot grass-fed stick butter or avocado butter, almond milk, and bread with no high fructose corn syrup. You could try with wheat or gluten-free bread, but I am not sure how it would turn out. Although stuffing isn’t really how we normally eat sometimes you just have to have one of mom’s old recipes and enjoy it! If you are looking for a healthier option, here is a link. I am interested in trying the crockpot stuffing. Maybe next year!