There are a million different ways to make Thanksgiving stuffing, but this is the only kind that I will ever make for my holiday table. I am a traditionalist and this stuffing has been what my family has served for as long as I can remember. That is 34 Thanksgivings for sure, but I’ll bet that it has been around a lot longer than that. Like my Bobbie’s Berries, this is one of the first things that I make to get in the Thanksgiving mood. I make this at least one day ahead of time, but you could most likely get away with two.
I loved being a kid and coming home from school after the last day before the holiday break. My mom would have made this while we were at school and she would leave it out on the counter in foil pans to cool, she would make huge batches of it. Some would go in the turkey, but she would always make me my own little casserole dish to go alongside. I would sit at the bar in our kitchen, and eat it out of the pan with a fork. I love how it makes my house smell when I make it, it reminds me of what my mom’s kitchen smelled like growing up. I hope that my little monkeys feel the same way when they are making their own Thanksgiving dinners. If you’re interested in preparing turkey in a traditional way, our Herb Roasted Turkey could be a perfect match.
This stuffing is very simple. Fresh white bread, onions, celery, poultry seasoning, salt, pepper, and parsley. And butter. Lots and lots of melted butter. Some people moisten their stuffing with chicken stock, we use melted butter and it is the best stuffing that I have ever put in my mouth.
This is not to say that I do not like other stuffing, I really do. I love a cornbread dressing or a stuffing with fruit and nuts. Sometimes, I will make a few different kinds. But if I am having a small Thanksgiving, this is the only kind you will see. If you want to complement your Thanksgiving meal with something else, you might want to look into this cornbread sausage and pecan stuffing as well.
Johnson Stuffing Ingredients
- 1 loaf of good white bread (I prefer Pepperidge Farm, but I cannot get it here)
- 2 onions, diced
- 3 stalk sliced celery
- 1 stick of butter (to start, you might need to add more later)
- 2-3 Tablespoons poultry seasoning
- lots of salt and pepper
- 1/2 cup chopped fresh flat-leaf parsley
How to Make – The Steps
Step 1: Melt the butter in a large saute pan. Add the chopped onion and celery.
Step 2: Add salt, pepper, and poultry seasoning. Cook over medium heat for about 10 minutes. Until the onions and celery are soft.
Step 3: Cube the bread and set it aside.
Step 4: Toss the bread with celery and onions. Toss in the parsley. Check again for seasoning. You will need to add a lot of salt and pepper. If the stuffing is dry, add more melted butter. It is a holiday. Live it up. I like mine on the side, so I put it in a lightly buttered casserole dish and cook in a 350-degree oven for about 30 minutes or until the top is toasty and warmed through. Or course, you can use this to stuff your bird.
Johnson Stuffing
Ingredients Â
- 1 loaf of good white bread I prefer Pepperidge Farm, but I cannot get it here
- 2 onions diced
- 3 stalk sliced celery
- 1 stick of butter to start, you might need to add more later
- 2-3 Tablespoons poultry seasoning
- lots of salt and pepper
- 1/2 cup chopped fresh flat leaf parsley
InstructionsÂ
- Melt the butter in a large saute pan. Add the chopped onion and celery.
- Add salt, pepper, and poultry seasoning. Cook over medium heat for about 10 minutes. Until the onions and celery are soft.
- Cube the bread and set aside.
- Toss the bread with celery and onions. Toss in the parsley. Check again for seasoning. You will need to add a lot of salt and pepper. If the stuffing is dry, add more melted butter. It is a holiday. Live it up. I like mine on the side, so I put it in a lightly buttered casserole dish and cook in a 350-degree oven for about 30 minutes or until the top is toasty and warmed through. Or course, you can use this to stuff your bird.
Leave a Comment