Thanksgiving 2017: Mom's Thanksgiving Stuffing

Mom’s Thanksgiving Stuffing

Note from The Girl in the Apron:

Happy Thanksgiving! It’s that time of year for long overdue naps, elastic waistbands and carb overload. And what better way to carb overload than with some delicious homemade stuffing. I absolutely LOVE my Mom’s Thanksgiving Stuffing. I remember being a young girl and my sister and I would smell that melted butter in the house; we knew instantly Mom was making her oh so famous stuffing. We would pull up stools to the stove, since we couldn’t quite reach yet, and help Mom pull apart the bread. This recipe is made best with fresh bread; either Whole Grain White Bread or good old Classic White Bread. My Mom has always made this stuffing the night before, but it can be made day of. I hope you enjoy this McAvoy Thanksgiving Tradition and the recipe makes a start studded appearance on your Thanksgiving table!

Happy Cooking!




1 Cup ( 2 sticks ) Unsalted Butter

1/2 Stalk Celery (appox. 4 Cups), chopped

2 Cups Onion, diced

1 Teaspoon Salt

1/2 Teaspoon Ground Pepper

1/2 Teaspoon Onion Powder

1/2 Teaspoon Garlic Powder

1 Egg

2 Cups Milk

1/2 Cup Golden Raisins

1/2 Cup Dried Cranberries (ie Craisins Lightly Sweetened)



How You Do It:

In a large pan, melt butter over medium-high heat.

Add celery, onion, salt, pepper, onion powder and garlic powder. Sauté over medium-high heat until tender, roughly 10 minutes.

Turn off heat. 

Take 4-5 slices of bread in hand and pull off small chunks; adding to celery onion mixture.  

Add egg, raisins, cranberries and milk. Mix well. 

In a greased 13x9 dish, add stuffing. Cover and refrigerate overnight.

Bake at 350 degrees for 30 minutes or until golden brown on top. Serve warm.