Grandma Ruth's Stuffing

A basic bread stuffing using eggs and canned chicken broth to moisten and bind the bread with the onions, celery and seasonings. This recipe makes enough to dress an 18 to 20 pound bird.

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Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.

Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.

In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency.Mix in additional chicken broth as necessary.

Loosely pack stuffing inside turkey cavity before roasting.

Grandma Ruth's Stuffing

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