The Crazy Cooking Challenge is here again and this month our hostess Tina at Mom's Crazy Cooking chose stuffing. So I started my usual find a recipe adventure and I started looking at my Thanksgiving issues of Bon Appetit and Better Homes and Gardens. Nothing was really jumping out at me for stuffing. So I called my Mom and asked about our family recipe for stuffing and she told me I had to go to the boss, The Nanny (I added The to Nanny's name recently). So I called The Nanny and asked about her recipe for stuffing. This recipe comes from her Mother, my Grandnanny. I also asked how far back in the family it goes, we know Nanny ate it growing up but aren't sure who started this stuffing recipe. One thing I do know for sure is I will be the 4th generation of the women in my family to make this recipe and that is very special to me. While making this recipe the smells of Thanksgiving filled my house and it got me thinking about what I am thankful. I am very thankful to all of the amazing women (and men) in my family for teaching me so much growing up. I am very blessed.
Start by heating up 4 cans of chicken broth, DO NOT BOIL, only heat it up 
Crumble up your cornbread. Cornbread recipe found here 
Add your chopped onion and celery and mix together 
Add pepper to taste and add your chicken broth. You are only looking to moisten the crumb mixture not make it soupy. I had about half a can of broth left. | 
Chop up half of a medium white onion and about 4-5 stalks of celery 
Add a bag of Pepperidge Farm stuffing mix to the crumbled cornbread 
Whisk your eggs then add to mixture 
Put in your dish and bake at 350 for 45 minutes. |
4th Generation Stuffing
Ingredients
Cornbread (recipe found here)
1 Bag of Pepperidge Farm stuffing (I used herb seasoned)
4 cans of chicken broth (I DO NOT use low sodium because I do not add salt)
1 medium white onion
4-5 stalks of celery
2 eggs
Pepper to taste
Directions
1. Preheat oven to 350 and spray your casserole dish.
2. Heat your chicken broth (DO NOT BOIL)
3. Chop up half of your white onion and 4-5 stalks of celery.
4. Crumble your cornbread into a very large bowl. (There should be big chunks you do not need to make a fine crumb)
5. Add your Pepperidge Farm stuffing mix to cornbread.
6. Add your onion and celery to bread mixture.
7. Whisk your eggs and add to bread mixture.
8. Add your chicken broth to bread mixture till moist and then pepper to taste. (I had about half a can of broth left, you want the stuffing to be moist and not soupy)
9. Bake at 350 for 45 minutes.
I was told this recipe can stuff a 20 lb. turkey and still have plenty left for your table! Happy Treats!
Recipe from Nanny which was given to her by her mother Grandnanny.
Ingredients
Cornbread (recipe found here)
1 Bag of Pepperidge Farm stuffing (I used herb seasoned)
4 cans of chicken broth (I DO NOT use low sodium because I do not add salt)
1 medium white onion
4-5 stalks of celery
2 eggs
Pepper to taste
Directions
1. Preheat oven to 350 and spray your casserole dish.
2. Heat your chicken broth (DO NOT BOIL)
3. Chop up half of your white onion and 4-5 stalks of celery.
4. Crumble your cornbread into a very large bowl. (There should be big chunks you do not need to make a fine crumb)
5. Add your Pepperidge Farm stuffing mix to cornbread.
6. Add your onion and celery to bread mixture.
7. Whisk your eggs and add to bread mixture.
8. Add your chicken broth to bread mixture till moist and then pepper to taste. (I had about half a can of broth left, you want the stuffing to be moist and not soupy)
9. Bake at 350 for 45 minutes.
I was told this recipe can stuff a 20 lb. turkey and still have plenty left for your table! Happy Treats!
Recipe from Nanny which was given to her by her mother Grandnanny.
RSS Feed