Over the years I have eaten lots of stuffing/dressing but I have yet to see anyone make it like my papa. This year my dad and I are making the stuffing together, I really love spending time in the kitchen with my dad, he is an excellent cook! Most of our cooking we don’t measure, it’s a throw it in smell it, taste it, and add more if needed. One year I wrote down measurements so I could share with everyone else. My suggestion is taste your mixture and if you want to add more of something then by all means do it.

Bagley Family Stuffing/Dressing

• One large bowl of bread pieces- I only use Granny Sycamore White Bread, this batch I used 1- 1/2 loaves. I leave them out for a couple of days to dry or you can put them in the oven for a bit just to dry a little.
• 1/2 cup fresh parsley, chopped (If you use dry just 1/4 cup)
• 1- 1/2 cubes butter
• 1 large onion, chopped
• 3 stalks celery, chopped small
• 2 large carrots grated
• 2 tsp. rubbed sage
• 2 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. marjoram
• 1 tsp. salt
• 1/2 tsp. pepper
• 2-3 garlic cloves crushed
• 1-1/2 cans chicken broth

Place all ingredients except for bread in a skillet and cook until the vegetables are soft and tender. There should be plenty of moisture in the skillet after the vegetables are done. If there isn’t add a bit more broth. You want to make sure you have enough to moisten the bread pieces. Taste the mixture to see if you need to add any more spices to your liking. Pour the vegetable and spice mixture over the bread pieces and stir until incorporated and moist. Place in a casserole dish and bake at 350 until heated through, usually about 45 minutes. If you like stuffing in your turkey then omit the last step.

I usually make this a day ahead or a few hours ahead and just put it in the fridge until it’s time to bake it.

Sorry we didn’t do a fancy photo shoot because we had seven hungry kids waiting to eat their Thanksgiving dinner. Not to bad for an iPhone pic though 🙂