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Great Grandma Griffith's Stuffing
  • 2 to 3 Loaves of white bread
  • 1 Stick Butter
  • 1 Cup Diced white onion
  • 1 Cup Chopped parsley
  • 1 Cup Diced celery leaves
  • 2 Tsp Thyme
  • Dash of salt
  • Dash of pepper
The night before making this dish, leave bread out as it should be slightly stale. First, cut bread crusts off if desired. Put pieces of bread, a few at a time, in a blender or food processor. Blend until you have crumbs just a slightly smaller than peas. The crumbs should not be too fine. Next, melt a stick of butter in a large frying pan with the heat on medium. Add diced onions, parsley, and celery leaves and sauté until everything is limp. Add two teaspoons of thyme and thoroughly distribute into mixture. Add a dash of salt and a dash of pepper. Start adding handfuls of breadcrumbs into the frying pan until all breadcrumbs are used or frying pan is full. Make sure to stir the breadcrumbs as they are being added so they can soak up the butter evenly. Now, turn the heat down to low and cook the mixture until it starts to get ‘dry’. It won’t completely dry out because of the butter, but you do not want the mixture soaking wet. To stuff the bird: Clean out the cavity of your turkey with a moist paper towel and pat it dry with a different, clean paper towel. Do not pack the stuffing in, just fill it. Start by taking spoonfuls of your stuffing and just sprinkling them inside the bird until the cavity is filled. Make sure to stuff the turkey from both ends, including the neck. Cook the turkey in an oven normally. Enjoy!
Provided by:
Lauren Scott, Arizona Farm Bureau Intern

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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