Controversial title, I know. When I go and name something Mom’s Best Thanksgiving Stuffing, I’d not doubt have thousands of other moms and grandmas out there contesting mine for the top spot. To each his own, and this is one of my top five Mom foods ever to share, so for me, this really is the best.
Funny, but not so funny story about this recipe. About 2 1/2 years ago, Mom got really sick. Like, “Oh God, am I going to have to start making that phone call? sick.” As my brother and I contemplated what life would look like to be orphaned before we hit 40, I started flash-forwarding to all the holidays and memories to come that we’d have without her. In my sleep-deprived, stress-induced, trauma-filled, despair-laden haze, I focused, in horror, on how I did not have her stuffing recipe, and how could I ever host Thanksgiving properly without her stuffing recipe????? HOW?!?!?!
Thankfully, this story does have a happy ending, and for the past two Thanksgivings she has been around to make said stuffing, and hopefully will be for many more to come. However, I did manage to secure her recipe to share with you, and to put on these pages to record for the world to know, fitting in with all the other family recipes that I’ve already shared.
It admittedly has taken me this long to do so because, like so many recipes I’ve asked her for, I’ve gotten the “but I don’t have a recipe!” excuse. But, having just celebrated Canadian Thanksgiving this past weekend, the ingredients and process were top of mind, and she finally, FINALLY, wrote it down for me.
I will not that this recipe is a simple one: no nuts, no fruit, dried or otherwise. No meats or sausages or fancy cornbread to boot. It’s just a solid, Italian-bread crouton recipe, perfectly seasoned every time, made only better by stuffing it inside a big old bird.
You can make this both as stuffing or dressing, and realistically will have both. It’s a fan favorite so Mom always makes enough to ensure we have ample leftovers. This recipe will fill a 14 pound turkey and likely an additional loaf pan on the side.
The thing to note about this is that you want to buy the bread, diced it up and dry it out a few days in advance to make sure it’s nice and dry. Therefore, plan ahead.
Mom's Best Thanksgiving Stuffing
Mom's Best Thanksgiving Stuffing is the perfect side dish for this turkey day. Simply seasoned but always delicious!
Ingredients
- 2 loves fresh Italian bread, cubed, toasted and dried
- 1 large green pepper, diced
- 6 ribs celery, finely chopped
- 5 medium yellow onions, finely chopped
- 1 cup button mushrooms, diced
- 1 cup unsalted butter
- 2 tsp salt
- 2 tsp black pepper
- 1 1/2 TB, heaping, poultry seasoning (or more, to taste)
- 2 large eggs, beaten
- 1/2 cup stock or water (or more as needed)
Directions
- Step 1 Add the toasted croutons to a large bowl. Set aside.
- Step 2 To a large pan over medium-high heat, add the butter and the veggies and cook until softened, about 10-15 minutes.
- Step 3 Pour the veggies over the croutons and add the salt, pepper and seasoning.
- Step 4 Mix together the beaten eggs and the stock/water and pour over the croutons. Using your hands, ensure that everything is well blended and the croutons are coated and softened, but not mushy.
- Step 5 Fill the turkey cavity with the stuffing and cook according to the directions for the turkey. Place any extra stuffing in a loaf or baking sheet and bake for an hour or until cooked through. Serve as you wish!
