Through the years, I did some changes to her recipe.She would have cut up pieces of boiled gizzard and meat from the neck, an egg and 2 sticks of butter in the stuffing. Here secret ingredient is the Bell seasoning, that's one ingredient that I will never change. I have more vegetable in this version. I also cup the vegetable a bit bigger, so that there is some texture when it is cooked down. If you want a little sweetness, you can add an apple and 1/2 cup dried cranberries. The recipe can easily be vegetarian by replacing the chicken stock with vegetable stock.
I am using the stuffing for a Roast turkey bread roulette today.
Grand mama Mattus's Yum Yum Stuffing1 medium size onion, cut into 1/2" pieces
2 cloves of garlic, finally chopped
1 shallot, chopped.
3 stalks of celery. Cleaned and trimmed. cut into 1/2" pieces
3-5 green onion, cleaned, trimmed and chopped
4 tbsp ghee or butter
1 tbsp chopped fresh thyme
2 tbsp Bell seasoning
2 cups chicken stock
6 cups day-old or any old bread, cubed to make up 6 cups.
In a large saucepan, melt 4 tbsp ghee till hot. This may seem to be a lot of oil, but you will need it for the bread.
I used it in a turkey breast roulette this evening...
HAPPY TURKEY DAY!