Talking Turkey: Grandma Adelia’s Stuffing

I’ve been eating my Grandmother Adelia’s stuffing since I was a little girl, when it was the centerpiece of my Thanksgiving Day feast, along with sides of turkey, mashed “badados,” green beans and, if I was feeling adventurous, pearled onions (I usually wasn’t.) When I was 20 years old, I spent my junior year studying in Madrid and for the first time in my life was away from home for Thanksgiving. Though my American friends and I tried to hunt down a turkey, we finally gave up and ate roasted chicken instead. I refused, however, to give up my Grandmother’s stuffing, which is, hands down, the most delicious, easy-to-make stuffing there is. Since then, I’ve become the self-designated stuffing maker, bringing it to friend’s houses and serving it at my own. Every year I consider making a more highbrow version, perusing magazines, newspapers and the web for fancier stuffing recipes, but I never do it — why mess with perfection, especially when it’s this tasty and this easy? Plus, my daughters Ava and Flora love Grandma’s 1950’s (40s?) stuffing just as much as I do, so it’s safe to say it’ll continue to be part of our Thanksgiving dinner for years to come.

Hint: Per my Grandma, I use good old Pepperidge Farm white bread, which has sat out, uncovered, overnight.

Grandma Adelia’s stuffing

½ c butter

½ c chopped celery

½ c chopped onion

½ teaspoon salt

½ teaspoon poultry seasoning

¼ teaspoon rosemary

¼ teaspoon thyme

1/8 teaspoon pepper

1 c chicken stock

5 c bread, chopped into small cubes

Melt the butter in a large sauté pan

Add the onions and celery and sauté until soft, 5 minutes

Add seasoning and mix well

Add the bread cubes and mix so that the cubes are well coated

Add the stock a little at a time; add more for a moister stuffing and less if you prefer chunkier stuffing

Continue cooking over low heat for 10 minutes, stirring occasionally

Serve hot

Though it’s best served right away, it can be reheated; add a few tablespoons of chicken broth or water to a pan, add the stuffing, cover it and heat over a low flame for 5 to 10 minutes.

2 Responses to “Talking Turkey: Grandma Adelia’s Stuffing”

  1. by Dita Reade on

    Sounds delish! I think I’ll try it! So long chestnuts!

  2. by Hostel In Greater Noida on

    Nice blog, looking forward to read more…

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