Grandma Ruths Stuffing

This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.

Step: 1

Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.

Step: 2

Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.

Step: 3

In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.

Step: 4

Loosely pack stuffing inside turkey cavity before roasting.

Per Serving: 263 calories; protein 10.3g; carbohydrates 44.8g; fat 4.8g; cholesterol 48mg; sodium 1005.8mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .