Jackson Family Turkey Stuffing |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is my adaptation of my Nana's recipe. I can still hear her Swedish accent saying All you do is shop, shop, shop the onions and celery Our family loves it. It makes enough for a good sized Diestel hen. When I mention the stuffing mix I mean the large ones, the ounces on the mushrooms might be off.... I get one of the presliced containers in produce.... I chop one bunch of parsley. Sorry to be so inaccurate, but thats how I have done it for 50 years. Ingredients:
2 large yellow onions, chopped |
1 small head of celery, chopped |
1 tablespoon butter |
2 (8 ounce) cans chicken broth |
1 (8 ounce) package cornbread stuffing mix |
1 (8 ounce) package white bread mix |
1 cup fresh parsley, chopped |
1 (8 ounce) package sliced raw mushrooms |
8 ounces of raw whole pecans |
1 tablespoon fresh sage, chopped |
1 tablespoon fresh rosemary, chopped |
1 tablespoon fresh thyme, chopped |
Directions:
1. Have the chopped onion and celery ready.
2. Melt the cube of butter in a pot.
3. Add the chopped onion and celery.
4. Add chicken broth to liberally cover and cook until the broth has intensified.
5. Carefully toast the pecans in the microwave until you can scent them.
6. In your largest bowl place both stuffing mixes, chopped parsley, chopped herbs,raw mushrooms and pecans.
7. Toss together.
8. Add the hot broth, onions, and celery from the stove.
9. Mix and taste for seasoning.
10. Adding salt and pepper as needed.
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