Everyone loves a good stuffing recipe, particularly around Thanksgiving. Doug's Grandma Hoerig made an amazing version that we're still making today and also remembering grandma!
Grandma managed the recipe and ingrediants based on how many loaves of bread were used. About 5 loaves were needed to fill an entire turkey!
| 3 loaves bread | 2 loaves bread | 1 loaves bread |
| 4 tsp. salt | 3 tsp. salt | 1 tsp. salt |
| 3/4 tsp. pepper | 1/2 tsp. pepper | 1/4 tsp. pepper |
| 3 tsp. sage | 2 tsp. sage | 1 tsp. sage |
| 1 1/2 c. onion | 1 c. onion | 1/2 c. onion |
| 2 1/4 c. butter | 1 1/2 c. butter | 3/4 c. butter |
| 3 c. broth | 2 c. broth | 1 c. broth |
| ( 5 loaves for turkey & Prudy's large casserole) | ||
Doug's Mom's comments based on watching her mom make the stuffing for years:
She would boil the neck after we cleaned the turkey the night before and then use that as her broth the next day but
canned broth works just as well.
She would buy cheap bread because it would be stiffer and not so soft and break it up into pieces, crust and all.
She would stir it up in a large pan and add the ingredients in the order listed.
The butter she would melt before pouring it on the bread.
She would then stuff the turkey and put the leftover in a baking dish that I would bring home.
To just bake the dish of dressing I would bake the casserole dish at 350 degrees for an hour with the lid on.
If it wasn't brown enough I would take the lid off about the last 10 minutes, but this was for a large casserole dish so I'm
not sure how long it would be for a smaller dish.