More Great Recipes: Thanksgiving

Special Stuffing Recipe

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Member since 2013
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Serves 10 | Prep Time | Cook Time 60

Why I Love This Recipe

My grandma is very special too me, she is very understanding! When she and my grandpa come visit we always have the best time! This time she came to visit it was for Thanksgiving. Although not many people would be excited to cook all day I love it. So when my grandma said ”Marissa we're gonna cook all day for Thanksgiving” I was so excited! My grandparents live far away so when they visit it always nice to do something I love. At least I’m not bad at cooking and am very decent at it.

That day my Mom, grandma and I put on some music and got to work. We gathered what we need to bake and started to chop, mix and pour. My grandma and I started to make stuffing together for the first time ever. She had me cut up peppers, onions, bread and a lot others. We threw it all together in a couple hours and then stuffed it in the nice big turkey breast. That was just the beginning though, there was a lot more to cook. We started dancing and singing the whole time. My mom told me to cut up celery stick and put peanut butter on top of them, to make peanut butter logs. Then she also asked me to throw on some carrots on the vegetable plate.

I love to use knifes while I’m cooking because it’s fun to chop up vegetables or fruits! There are a lot more things you can cut up than really do anything else while you cook. My mom

We all had a blast that day! It was my first time ever making stuffing and I’ll never forget it. My favorite part was when we blasted the music and then we were dancing while cooking! Once in awhile my grandma or mom would throw a carrot at me or some flour just for fun! My mom and grandma are so important to me and there a big part in my life. I’m so glad we had this day together.

Submitted by: "Marissa O."

Ingredients You'll Need

30 slices white bread, lightly toasted.
2 tablespoons butter.
1 large onion, finely chopped.
2 celery sticks, finely chopped.
2 eggs, lightly beaten.
2 cups chicken broth.
2 teaspoons rubbed sage.
1 teaspoon garlic powder.
some salt and pepper.


Allow the toasted bread to sit approximately 24 hours, until hard.

Preheat oven to 325 degrees, lightly grease a 9x13 inch baking dish.

Crush the bread into crumbs with a rolling pin.

Place the crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat.

Stir in the onion, celery and slowly cook until soft.

Remove from the heat and drain.

Mix the eggs and chicken broth into the crumbs.

The mixture should be moist, but not mushy.

Use water, if necessary, to attain desired consistency.

Mix in onion, celery, rubbed sage, garlic powder, salt and pepper.

Press the mixture into the baking dish.

Bake 1 hour in the preheated oven, or until the top is brown and crisp.


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