TRADITIONAL THANKSGIVING STUFFING:
Okay...can't find the exact amounts...probably never wrote them down?
Only eat this once a year...it's THAT fattening
Here are the ingredients with approximate amounts for an army (to give you an idea, my mixing bowl is 18" in diameter
. I feed about a dozen people with plenty to take home with them:
2 days before Thanksgiving:
18-24 homemade Southern Buttermilk Biscuits
(or Sam's bulk quantity comes really close which is what I use)
2-3 8X8 pans of homemade Cornbread
(or 2-3 Jiffy box mix which is what I use)
(basically half biscuits and half cornbread)
Break into crumbled large chunks, lay out on paper towels for 2 days to dry out. Cover with paper towels.
8 Hard-Boiled Eggs chopped
(or hard-cooked...i saw that thread...lol)
1 Full Large Fryingpan of Sauteed Onions and Celery
(maybe about 4 cups each?) in LOTS of Butter
until clear (i use Earth Balance to make this all healthy LOL). Season with about a TBSP of Poultry Seasoning and Pepper
Dissolve 9 Wyler's Chicken Bouillon Cubes
in about 6 Cups of water
(3 cubes per 2 cups water because this also is your salt so I make it more concentrated than jar directions
...plus it adds tons of flavor)
(or you can do half bouillon and half chicken stock)
And then I sometimes add more of this liquid until the consistency is NOT "mooshy" but is a nice and moist consistency
it all up together with your clean hands in a large mixing bowl and add more Poultry Seasoning to taste (sprinkle generously). Don't add salt because the chicken bouillon cubes are very salty. Don't moosh it! You don't want a hard clump of moosh!
Salt the cavity of the BIGGEST bird you can find and stuff it lightly...don't moosh I said
. Put the leftover amount in casserole dishes.
Just a heads up...I really am flexible with the amount of chickenbouillon/chickenstock. I really eyeball it...must be moist...did I mention not too mooshy? tsktsk
Now...my gravy and mashed potatoes is another fav of the fam