Grandma Ruth’ Stuffing


  • two tablespoons oil
  • one pound of sliced recent mushrooms
  • three stalks of celery, diced
  • 2 onions, sliced
  • 1 (20 ounces) loaf French or Italian
  • bread, take away 1 in. cube
  • 1 (16 ounces) package herb-seasoned stuffing combine
  • four eggs, overwhelmed
  • 2 (14 ounces) cans of broth
  • 2 teaspoons rubbed sage
  • 2 teaspoons dried thyme
  • 2 tablespoons garlic powder
  • salt and pepper to style


Heat oil in a very massive pan over medium heat. Saute the mushrooms, celery, and onions until softened. Dampen the recent bread cubes (not the stuffing mix), then squeeze out any excess water.

in a very massive bowl, mix the mushroom mixture, bread cubes, stuffing mix, eggs, and one will broth. Season with sage, thyme, garlic powder, salt, and pepper, and blend well. The stuffing ought to have a rather paste-like consistency. combine in extra chicken broth as necessary.

Loosely pack stuffing within the turkey cavity before roasting.

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