Aprile's Kitchen

I remember my grandmother making her traditional stuffing early every Thanksgiving morning. The key to this stuffing is in the bread. I recommend one that has a lot of substance to it. Something a bit on the chewy side. Sourdough bread is a good substitute for the white bread. Avoid a soft fluffy bread.

Ingredients

• 2 loaves of white bread
• 4 stalks of celery
• 2 large yellow onions
• 1 whole large bulb garlic
• 1 fresh bouquet of parsley
• 1 handful of fresh sage
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup of broth (find my broth recipes HERE and HERE)
• 8 tablespoons of melted butter

Instructions

1. cut the bread into 1 inch cubes
2. slice the celery into 1/4 inch slices
3. mince the onions, garlic, parsley and sage
4. toss the above ingredients together in a large pot with the salt and pepper
5. drizzle the broth and melted butter into the pot while mixing
   • I like to make my own broth by simmering a turkey neck, a handful of parsley stems, 1 celery stalk, an onion quartered, and a carrot broken in to a few chunks. Simmer for 1 hour and use the liquid as the broth.
6. The stuffing can be pressed into a baking pan or used to stuff the turkey. If pressed into a pan, bake on 350^o for about 30 minutes until starting to brown on top.