This recipe came from my best friends mothers family. They have had this stuffing recipe in their family for many years and it’s been past along at least four generations. I then took their family recipe and made it into my own, by adding craisins, and apples. The best part is once you have the basic recipe, you can add whatever you like to your stuffing.
- 1 loaf of sliced wheat bread (laid out to dry for at least 6 hours)
- ½ large onion chopped
- 2 celery stalks (chopped)
- 1 Fuji apple (chopped) any crisp apple works
- 1/3 cup of Craisins (finely chopped)
- ½ stick of butter
- 1 teaspoon of olive oil
- 1 teaspoon pepper
- 1- 1 ½ teaspoons of salt
- 1 Tablespoon poultry seasoning
- 1 teaspoon sage
- 1 can of chicken stock
Let bread slices air dry at least 6 hours, then cut into cubes. Place in a large mixing bowl.
In a small sauce pan add the olive oil, onions and celery. Let them cook for a couple minutes. Then add the butter and let it melt down. Once the butter is melted add to the mixing bowl with the bread.
In the large mixing bowl with the bread add all the remaining ingredients. Slowly add in the chicken stalk and keep mixing. You want all the bread pieces to get moist. Make sure you mix everything real well.
Transfer the stuffing into a greased casserole dish with a lid. Place the stuffing in a preheated 350 degree oven for 35 minutes. After the stuffing comes out of the oven keep warm and serve. Enjoy!