“The” Stuffing Recipe

You could probably make big money selling this recipe on the black market. If you do–remember…I get half.    :]

Nov. 30 055

Secret Magical Stuffing

(For a Bus Load of People)

Ingredients:

8 small cans of Campbell’s Chicken Broth (Please don’t substitute something else–it won’t be the same)

6-1/2 cubes of butter

3-1/2 Tbsp salt

2 medium onions diced up or run through blender

1-1/2 Tbsp pepper

4 Tbsp sage

1 Tbsp chicken bouillon powder

8-10 loaves of dried, broken up bread (Depends on how big the loaf is)

You are gonna need a big bowl. And no, sorry, you can’t borrow ours…we’re using it.

Dry bread for at least 3 days–5 is better. It needs to be dried hard. Don’t toast it in the oven–it will crumble instead of break.  Break it up in a huge bowl. Reserve about 6 cups of the broken bread off to the side.  Boil all the other ingredients together for about 15-20 minutes. Pour a cup full at a time over bread and toss until the bread is well coated. You will have some saturated pieces and some that are still dry, so I stir through the bowl and take many of the soaked pieces and smush them onto the dried pieces as you’re tossing it.  That’s really the best way to distribute the broth evenly. If you have plenty of broth, add the rest of the reserved bread a little at a time. Put bread in a foil lined pan and cover with foil–shiny side towards bread– at 350 degrees for about 30 minutes. Use a spatula and turn the stuffing in the pan so the top pieces can have a turn getting brown and golden. Bake for another 30 minutes.  For the last 5-10 minutes, remove foil so the top can be toasty as well. This is the best stuffing in the world.

You must trust me on this.

"The" Stuffing Recipe
 
Ingredients
  • 8 small cans of chicken broth
  • 7 cubes of butter
  • 3-1/2 Tbsp salt
  • 2 onions diced up or run through blender
  • 2 Tbsp pepper
  • 4 Tbsp sage
  • 1 Tbsp chicken bouillon powder
  • 8-10 loaves of dried, broken up bread
  • ----------------------------------------------------
  • I've added a much smaller version of the recipe--about ⅙ the size of the one above. The instructions are basically the same.
  • Ingredients:
  • 3 cans Campbell's Chicken Broth
  • 2 cubes Butter
  • 1-1/2 tsp. Salt
  • 1 Onion diced or run through a blender
  • ½ tsp Pepper
  • 1 tsp Chicken Bouillon Powder
  • 2- 3 Loaves of Bread
Instructions
  1. Dry bread for at least 3 days--5 is better.
  2. Break it up in a huge bowl.
  3. Boil all the other ingredients together for about 15-20 minutes.
  4. Pour a cup full at a time over bread and toss until the bread is well coated.
  5. Put bread in a foil lined pan and cover with foil--shiny side towards bread-- at 350 degrees for about 30 minutes. Turn bread in pan and return to oven to brown again for 30 minutes.
  6. For the last 5-10 minutes, remove foil so the top can be toasty as well.

 

16 Replies to ““The” Stuffing Recipe”

  1. Wow…is this Grama’s real recipe? I’m FREAKING OUT to have it!!! My mother-in-law has a wicked-awesome recipe that I have used the last couple of years but none beat Grama’s!!! My m-i-l adds celery seed, xtra sage, eggs and fine shreds of turkey meat to her recipe. Maybe someday I’ll try a cosmic blend on the theme! Oh lucky day…and happy thanksgiving to us!!! Thank you thank you!!!

  2. Eggs and turkey meat? Hmmm. That actually sounds kind of interesting…

    But nothing beats Grama’s. Let’s be honest 🙂

  3. OMIGOD!
    I just made this for my thanksgiving dinner and it was such a hit!
    I split the recipe in half, and it still made a boatload!
    Very easy and very delicious!

  4. Yeeeeahhh!! Ours is just coming out of the oven this very minute and BABY does the kitchen smell goooood! I’m so glad you made it. Save the leftovers in a ziploc in the refrigerator and it will keep for 3-4 days. If you have way more–it freezes well. I reheat it in the toaster oven and eat it for a week!

  5. I’m pretty sure we will need a new bowl very soon. Like the next time we make this stuff. That little crack is getting very serious and we need to replace it before we have no bowl on the day we need it.

  6. We used to dump the whole can of Chicken with Rice soup and then we’d have rice and celery and bits of chicken in the stuffing too. I just use the broth and I ALWAYS use Campbells soup broth. It just tastes better. The End.

  7. I know where to buy huge bowls – at good prices, too. There is a restaurant supply store –
    Janitorial and Restaurant Supply
    (801) 224-1148
    Address: 740 S State St, Orem, UT 84058
    They have lots of really cool kitchen stuff at great prices. And bowls. Big ones – probably some bigger than you will ever need.

  8. Pingback: In This Kitchen |
  9. Hey there, You have done an excellent job. I’ll definitely digg it and personally suggest to my friends. I’m sure they’ll be benefited from this web site.

  10. I’m no cook, so I have no idea how much a cube of butter is… Do I put 7 sticks of butter in???

    If that is a stupid question, I’m so sorry. I think this recipe is a lot like the one my mom always made, and this is my first thanksgiving since she passed away. It’s funny how so many memories can be tied to food.

    If you get this message, let me know!

    Thank you,
    Todd
    Orem, Utah

  11. Hey Todd~
    You’re perfectly right–for this bus load of stuffing you would use 7 sticks of butter–which sounds just terrible until you realize that you’re also using 10-12 loaves of dried bread. If you want a more reasonable batch–just cut the recipe in half. 🙂

  12. Pingback: Thankful Day~ |

Leave a Reply

Your email address will not be published. Required fields are marked *

: