Growing up I loved watching my mother cook what seemed like days to serve us the best smelling and most delicious meal of the year, Thanksgiving. To this day she is still a great cook. My mother has a magic way of just knowing how to put a little of this and that into a bowl and it comes out mouth watering good every time. I rarely saw her use a recipe for anything.
Thanksgiving Day stuffing was one of those delicious dishes where there was no recipe. She would beat eggs, cut celery and onions, add rich broth from the turkey, a bag of Pepperidge Farm bread crumbs, poultry seasoning stir, bake and we would enjoy perfection. How she did it year after year I do not know but, somehow through osmoses I learned her magic too. My husband, daughter and friends say I make the best Thanksgiving stuffing in the world. There is no recipe, it’s just a feel so here is a good guess of how to create it too.
3 eggs beaten
One large onion chopped fine
4 to 5 stalks of celery chopped fine
1 small bag of Pepperidge Farm bread crumbs
3 to 5 table spoons of Poultry Seasoning. I just open the can and pour. This is really a guess. Taste it and add a little more.
Room temperature to warm broth from the Turkey. (not too hot or it will cook the eggs) Enough broth to make the mixture wet but, not runny.
Pour into an oiled oblong pan and bake at 350 until brown and firm.
Bon Appetite! Let me know if you try it!