Mom Caskey's and My Mothers Traditional Stuffing:

Mom Caskey's and My Mothers Traditional Stuffing: 

Mothers Directions to Me:

For mom's stuffing.. make just before you're ready to stuff the bird. Do not leave in refrigerator overnight.

Ingredients

◦2-1/2 to 3 loafs of white bread (can use half wheat &half white, or french bread, cornbread or whatever combo you want)

◦2 eggs, whisked a bit and set aside

◦1 stick Butter

◦1 Medium to Large Onion, Diced

◦2 cups Celery, Chopped

◦4 cups Chicken Broth, more or less (mom boiled the kidneys, heart and gizzards and used their juice but threw them away when finished with moistening)

◦1/2 teaspoon dried ground sage (probably more but according to smell)

◦1/2 teaspoon dried parsley or 1/4 cup Fresh Parsley, Chopped (optional)

◦1/2 teaspoon Dried Basil (optional)

◦1/2 teaspoon dried Thyme (optional)

◦Salt To Taste

Begin by cutting 2-1/2 to 3 loaves of white bread into 2-inch cubes the day before your meal turning over halfway between drying time. The cubes need to have plenty of time to air dry and become crusty, and this takes up to 24 hours. (can use half wheat or half cornbread, any combo is okay)

When you’re ready to make the stuffing, here’s what you’ll need: approximately 16 cups of bread cubes, onion, celery, chicken broth, butter, sage, thyme, and salt. (can use basil and parsley if you desire.) 

First, dice 1 medium to large onion…

Now wash the celery well and chop it up, leaves, stalks and all, to make 2 cups.

Warm up a large skillet over medium heat.

And add…one stick of butter.

When it melts, throw in the onion and celery…

And cook for a few minutes, until soft (not browned).

While that’s cooking, chop up any fresh herbs you might be using. I always used dried sage. Just keep in mind that fresh herbs are much stronger, so you’ll want to add them gradually so as not to overpower. 

You’ll need at least 4 cups of chicken broth (give or take) but will be adding gradually to the bread cubes later on so whatever it takes to moisten all the bread. 

Now add your herbs and seasonings, 1/2 teaspoon thyme, start with 1/2 teaspoon dried sage (I judge it according to smell, so more but careful do not overdue as this is a powerful seasoning and will make or break the dish) and salt to taste. Now give it all a stir. (can also use up to 1/4 cup of chopped fresh parsley and/or 1/2 teaspoon dried basil)

Place all of your dried bread cubes into your extra-large stainless steel bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing "very lightly" as you go. Midway through this process whisk 2 eggs in a separate small dish and add to the bowl of bread, this will bind the ingredients together as well as further moisten the dish. Keep gradually adding the broth mixture as you go and adding more seasoning and herbs if needed. Add salt and sage carefully. You don’t want to over salt or sage your stuffing. To be sure the mixture is moist enough add more chicken broth and stir. The stuffing should not be overly soggy, but also plenty moist. So if they seem overly dry, just splash in a little more broth and toss around.

*Remember: if you’re stuffing your turkey, you’ll need to allow more time for roasting. And always check the temperature of the stuffing as well as the bird—it needs to be thoroughly heated! Either stuff the bird and bake 20 minutes per pound for a stuffed bird and/or place in a covered baking dish and bake at 350 degrees for 20 to 30 minutes or until golden brown on top.

Here is my mothers directions for prepping a Turkey and stuffing the bird:

You will want to start by taking out all the insides pouches, bags, stringy, fatty and bloody stuff from both ends of the bird!  Note:Do not cut any of the extra skin or fatty tissue from the bird. Then fill several times under the faucet swishing the water around the insides and rinsing thoroughly.

Next, take an old bath towel that can be bleached when finished with and dry the inside and outside of both ends. As the turkey sits overnight in the refrigerator it will continue to fill inside with bloody water so you will want to occasionally drain it and dry with paper towels. The refrigerator will help to dry the bird.

Note: Making the stuffing is a bit of a long process, plan prep time to make stuffing for about an hour or so. The turkey should be stuffed loosely -- about 3/4 cup of stuffing per pound of turkey. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment.

In the morning when ready to stuff the bird dry again with paper towels, then salt the inside as well as you can. Stuff the small end first (rear end) by carefully laying the bird on it's stomach. Use the threading needles and sew together. Before turning over to do the other end you will want to use soft butter or margarine and completely cover all areas of that bottom side. Then turn over on his back and stuff the main opening. You will then want to use the threading needles and sew together using the fatty tissue and extra skin. Be sure to completely close/cover the openings where the stuffing is.

Now that you have stuffed him place him in your roasting pan. You will want to use soft butter or margarine and completely cover all areas and then lightly cover with salt. If you don't have a lid you need to cover with aluminum foil using a tent shape and closing around the pan.

Very important Use a Meat Thermometer and time a stuffed bird at 20 minutes per pound. Approximately 2 hours before he has finished roasting you will want to remove the lid or tin foil over the top of bird and watch carefully while browning him a nice golden color. If it gets golden before time is complete just recover and finish roasting.

Always use a meat thermometer and measure temperature for the stuffing as well.

The stuffed turkey should be placed immediately in an oven set no lower than 325 °F. Even when using a "pop-up" temperature indicator, a conventional meat thermometer must be used to test in several places, including the innermost part of the thigh and the center of the stuffing. The bird is done when the thermometer temperature reaches at least 180 °F in the innermost part of the thigh. Juices should run clear. Cook until the center of the stuffing inside the turkey or in a casserole reaches 165 °F. Let bird stand for 20 minutes before removing all stuffing and carving.

 Storing Leftovers

Within 2 hours of cooking, cut turkey off the bones. Refrigerate stuffing and turkey separately in shallow containers. Use leftover turkey and stuffing within 4 days.