Since Thanksgiving is coming up, I thought I’d share the best ever stuffing recipe, created by my very own aunt Kimm, and shared with many in my family. This recipe has been a traditional Thanksgiving dish for as long as I can remember. And, it’s amazing. We usually end up doubling it, as everyone LOVES leftover stuffing.
My favorite part is the wonderful aroma of the vegetables sauteeing in butter. It’s usually one of the first of many amazing smells on Thanksgiving morning. As a child, I would watch the Macy’s Thanksgiving Day parade while my parents would be cooking in the kitchen, eagerly anticipating the wonderful meal later in the day. Waiting patiently to eat was always a challenge, given the temptation of all the dishes being prepared. My siblings and I often found ourselves diving into the relish tray of pickles, olives, carrots and pickled okra – much of which, was already gone by the time we actually sat down to eat. It’s the same way today…
Thank you, Kimm for passing down such a special dish. I hope you enjoy this recipe as much as we have over the years!
Aunt Kimm’s Turkey Dressing
adapted from the Regent Community Cookbook
1 cup butter
5 stalks celery, chopped
5-7 carrots, grated
2 medium onions, chopped
1-2 cloves garlic, chopped
1 basket of fresh cremini mushrooms, sliced
gizzard, heart, liver – chopped (optional – I usually leave these out of the recipe.)
2-3 boxes of stuffing croutons (Kellogg’s or Pepperidge Farms)
2 cans cream of mushroom soup
2-3 soup cans of milk
Melt butter and saute vegetables over med-high heat until soft. Season with salt and pepper, to taste. Mix vegetables with boxes of stuffing, canned soup and 2-3 cans of milk. (Can stuff turkey with some of the stuffing, if preferred.)
The rest of the stuffing can be refrigerated in a casserole dish until about 45 minutes before turkey is done. Remove from refrigerator. Pour about 3 tbsp. turkey drippings over dressing and bake for about 1/2 hr to an hour in same oven as turkey. Serve.
The best part of baking in a casserole dish is the browned, crusty top that forms – my favorite!