This is the recipe that Josh’s mom gave me for stuffing. We serve it every Canadian Thanksgiving.
This stuffing is a great way to use up the ends or “heels” (as my mom calls them) of the bread. You can freeze them throughout the year as you use up the remainder of the loaf of bread. I’ve started toasting the bread before cubing it; that makes for a better flavor and texture (more like croutons) in the final product.
Stuffing (for turkey)
croutons or dried bread cubes – 4-5 cups or as needed, more or less
1 medium onion, chopped
2 or 3 large stems celery, chopped
3 tablespoons cut up parsley (or 1 tablespoon dried)
salt and pepper
1 or 2 eggs, slightly beaten
(1/2 cup milk)
1 cup chicken bouillon – broth (approximately)
Mix dry stuff and eggs. Add remaining liquid until all damp but not soggy. Put in turkey and the rest in a greased oven dish with lead. Heat in the oven for an hour or so until heated.
And now for the printable: