Our Grandmother Gardill’s "Mum’s" Stuffing
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Our favorite Thanksgiving stuffing
  • 2 loaves of dry bread, cubed
  • 7-8 eggs
  • 1 stick of butter
  • 2 cups of chicken bouillon dissolved in 2 cups of warm water
  • 1 teaspoon of poultry seasoning, more if desired
  • 6 ribs of celery, chopped
  • 6 cooking onions, chopped

Sauté onions and celery in butter till translucent. Beat eggs very well till almost foamy. Mix vegetables with bread cubes together in large bowl. Add beaten eggs and bullion. Add one teaspoon of poultry seasoning or more depending on your taste. Mix stuffing well, but gently by hand. If baking separately from your turkey, bake covered at 325F for 60 minutes or until your instant read thermometer reaches 165F. To brown and create a nice crust, uncover for the last 20-30 minutes.

Enjoy this collection of our family’s favorite tried and true recipes.

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