my mom made the best stuffing ever! it’s very simple sage, bread stuffing – no oysters, no sausage, no weird stuff. just lots of butter and onions and bread crumbs. yummy! HERE WE GO!!

JUDITH ANN’S DELICIOUS STUFFING RECIPE

1. remove giblets/neck from turkey, cover with water in a saucepan and put to med. simmer on a back burner   
2. melt 2 sticks unsalted butter in (ideally) a large saute pan. when butter is meltedadd ~ 1 pound coarsely chopped yellow onions. could add celery too, if you are bored (as i was this morning)

3. keep at low to medium heat until onions just begin to brown – takes ~ 30-45″

3. meanwhile, take 3 bags of pepperidge farms seasoned stuffing mix and put in a large bowl.

go ahead and mix in about half the jar of dried sage and blend

4. remove gibble juice from heat. strain the gibble juice into a container to use to moisten

stuffing crumbs. attempt to dice the gibbles and neck meat that you can pick from the

neck part (if you can do this without barfing). usually the liver-esque piece will dice up

small, but the rest is kind of funky, so give it to your dog or cat..

combine ingredients, and wet down the mixture a bit more with stock or broth..

5. add butter/onion mixture to bowl and combine – my mom would do this with her hands, but then you have to wait for the onions to cool and i don’t have time for that! now the art of the stuffing making comes in here – you must add (mostly melted butter) to the mixture to create the correct consistency. for 3 bags of mix (i made stuffing for 30! there were just enough leftovers), this batch ended up with 3 ADDITIONAL sticks of butter and nearly the whole stock container, plus my 2 1/2 cups of gibble juice.. also, you will add in most likely the entire jar of that sage you bought – for 3 bags, i should’ve used a jar and a half. also salt and pepper to taste while stirring, but the crumbs are seasoned, so there doesn’t need to be a lot going on here pepper wise..

when its done, it will be “mixable” but would hold together in a clump in you grabbed a handful and squeezed it (like pastry dough)

6. since we can’t shove it in the turkey anymore, spread it out in a casserole pan. you could dot with more butter and/or pour on some more broth. this is not soupy stuff – it’ll go in the oven to heat/brown – usually a lower temp, say 45′ ish at ~325′ – to warm, brown and bubble, but it isn’t something that has to “firm up”. when nice and bubbly and brown, remove and enjoy!

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