Holiday Stuffing

Commentary

My mother gave me this recipe to help me grow up and start cooking my own Thanksgiving spread. I have added a couple of minor modifications that are optional but give it just a little more zing.

Ingredients

Mom's original recipe

NOTE: For fresh herbs, use TRIPLE the dry herb measurement.

• 3 qt. slightly dry bread cubes
• 1-1/2 tsp ground sage
• 1-1/2 tsp thyme
• 1-1/2 tsp rosemary
• 1-1/2 tsp salt
• 1/3 cup chopped parsley
• 1/3 cup finely chopped onion
• 1/3 cup butter, melted
• 1 cup chicken broth

My additions and changes

• 1/4 cup chopped cilantro
• 1/3 tsp pepper
• juice from one orange
• zest from 1/2 orange
• 1/2 cup celery (additional)
• 2 cloves garlic, finely chopped

Directions

Combine bread, seasonings, parsley, onion, and butter. Add broth and toss lightly to mix.

Preparation Notes

• Makes 8 cups
• Or enough for a 10-12 lb turkey.
• When cooking stuffing inside the turkey, ensure the stuffing reaches an internal temperature of 165 degrees F.