My gram's recipe for stuffing
(I grew up having this and love it, simple as it is):
1 head celery
2 large onions
2 loaves of bread (I'd use a country white)
4-5 eggs (slightly beaten)
sage, salt, pepper and Bells Poulty Seasoning to taste
Chop celery and onions, saute in butter. Dice the 2 loaves of dry bread (or can toast the bread if desired). Add seasonings, toss. Add veggies and eggs.
Stuff lightly in chicken or turkey, or bake at 350 in a casserole (no time listed, I'd think 30 minutes?)
Here are 3 posted in 1994 by Jenne Burns who had lost the source of these, so this is the best credit I can give (she had had all 3 of these recipes since 1967).Oyster Stuffing
1/4 lb. butter
2 cups oysters, cut into bite-size pieces
4 Tablespoons chopped onions
4 tablespoons finely chopped celery
4 cups bread crumbs
1/4 teaspoon black peper
salt to taste
Melt the butter in a skillet and stir in the onion and celery. Cook over medium-low heat until the onion is soft.
In a large bowl, add the oysters, bread crumbs, salt and pepper.
Add the cooked onions and celery and mix thoroughly.
This recipe makes 3 cups and she doubled the recipe for a 20 lb. turkey, though she prefers cooking this in a pan and serving it as a side dish. NO info. given re what temp or how to bake if done as a side dish.Apple Stuffing
8 tablespoons cooking oil
4 cups diced, unpeeled apples (No recomendation as to what kind of apples..I'd do a google on best apple for stuffings
4 teaspoons sugar
1 cup bread crumbs
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Heat the oil in a skillet and add the apples and sugar. Cook over medium-low heat for 5 minutes, stirring constantly. Remove from heat and add the bread crumbs and spices. Makes 5 cups stuffing.
and last one from herWild Rice & Mushroom Stuffing
2 cups wild rice, cooked
8 tablespoons butter
4 cups chopped mushrooms (assume white - given the times, when all the mushroom options we have these days were not available
2 small onions, chopped fine
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
salt to taste
Melt the butter in a skillet and stir in the onion and mushrooms. Cook over low heat until the onions are tender. In a large bowl, add the rice, nutmet, salt and pepper and then add the onions and mushrooms and toss well before stuffing the bird.
Last one!!Good Old Country Stuffing by Paula Dean
2 loaves dry white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines (hint, if like me you don't like a ton of salt, use the unsalted saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning (I prefer Bells
3 eggs beaten
1/4 stick butter
Preheat oven to 350 degrees F
Crumble the dried white bread into a large bowl. Add cooked white rice and crushed saltines.
Cook pork sausage in a large saute pan until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage and poultry seasoning. Mix well. Pour stuffing into a greased pan and bake until done and golden brown, about 45 minutes.