is my favorite thanksgiving dish (and is all i can currently think about…..). i got to eat it 4 times the week of thanksgiving….which i believe equals around 4 sticks of butter. mama’s stuffing = chubby cheeks for pebble?
she’s modified the good ol’ betty crocker recipe over the years. and this is what has stuck:
mama j’s stuffing
2 cups minced onion
3 cups chopped celery (stalks and leaves)
2 cups butter
18 cups soft bread cubes (sour dough, crescent rolls, wheat bread or your favorite)
4 teaspoons salt
4 teaspoons crushed sage leaves
2 teaspoons thyme leaves
2 teaspoons pepper
1 large package mushrooms
2 cup pecans
1 rotisserie chicken, de-boned and chunked
in large skillet, cook and stir onion, celery, mushrooms and pecans in butter until onion is tender. add herbs and chicken, stir until all blended. stir in about 1/3 of the fresh bread cubes. turn into deep bowl and toss. put into a 9 x 13 pan. bake at 350 for about 1 hour or until bread cubes are golden brown. (mom says if it’s looking too dry….add more butter!)
livi really wanted some (see her tongue?!) and i got the stink eye for saying she couldn’t have any….