This is my and my mother’s adaptation of a Betty Crocker recipe we think is most like my grandmother’s. The cookbook recipe calls for water or chicken stock to keep the stuffing moist; we always use eggs and a little more butter instead. In the spirit of re-creation, please feel free to tweak to individual preferences.
12 cups coarse or fine bread crumbs
1 1/2 cups butter (more or less)
3/4 cup chopped onion
1 1/2 cups chopped celery
2 teaspoons salt (or to taste)
1 teaspoon pepper
1 tablespoon dried sage
1/2 cup chopped fresh parsley
4 eggs, lightly beaten
Melt butter in large skillet, and sauté onion and celery in butter until translucent. Remove from heat. Add bread crumbs, salt, pepper, sage and parsley, and stir to combine. Add beaten eggs and combine until mixture holds together. You may cook the stuffing inside the turkey or bake in greased individual pans (we use loaf pans) at 375 degrees for 35 to 45 minutes. Serves 8-10.
