I know a lot of people treasure their mom's Thanksgiving stuffing recipe. I think we tend to stick with what we grew up with.
When I was a kid, my mother started on Thanksgiving dinner very early in the day. We usually ate early in the day around 2. My husband still thinks that's crazy. Maybe it's the southern way?
While Mom was cooking, my brother and I would watch the Macy's Thanksgiving Day Parade. I have such fond memories of those days!
My grandmother would visit, and it was such a celebration. Now that we live in Florida, I haven't had Thanksgiving with my family in four years. Even spending it in Costa Rica, though fun, was just not as good.
Updated: I lost my mom this year and it is so hard. I'm grateful for the recipes, like this one, that will always bring a little of her to our dinner table.
What You Need to Make Thanksgiving Stuffing
How to Make Mom's Stuffing
Mom's Thanksgiving Stuffing
- 4 cans of biscuits baked according to directions
- 1 head of celery about 10 stalks, chopped
- 4 large sweet onions chopped
- 1 stick of butter
- 2 T poultry seasoning
- Chicken broth
- Melt stick of butter in large saute pan.
- Saute onions and celery until tender.
- Add poultry seasoning and mix well.
- Pour onion and celery mixture over bread.
- Add enough chicken broth so bread mixture is completely moist.
- Bake at 325 degrees for 30 minutes.
- Turn oven to broil and get the stuffing slightly crispy on top. Be careful not to let it burn!
Do you have a favorite Thanksgiving stuffing recipe? Share in the comments and tell me what's special about it!
This recipe was originally posted on November 19, 2012.