Sexy, savory stuffing recipe

My mother, Anne Goodwin, always prepared an amazing Thanksgiving meal for the family. She did so on a tight budget, too -- no easy task during any economic climate. Thanksgiving does not have to be expensive, but some care must go into the preparation. I guess the same applies to any meal. Mom’s dressing, always stuffed into the bird and extra baked into a casserole dish on the side, is evocative of this time of year for me, and super-duper delicious. Below is a simple stuffing recipe, handed down from my grandmother and mother, tweaked by yours truly. I made some yesterday and it was yummy!

Nana, Anne and Juliette’s Stuffing

• 1 or 2 loaves white/wheat bread
• 2-3 medium onions, chopped
• 2-3 stalks celery, including some of the greens, chopped
• fresh or dried sage, rosemary, thyme
• salt and pepper to taste
• olive oil
• chicken or turkey stock

Directions:
In a large pot sauté the onion and celery in oil, until semi-transparent. Add fresh or dried spices, tablespoons or more of each, and salt and pepper to taste. Drop in torn/diced bread cubes, mix herbs, onion and celery throughout bread mixture, adding chicken/turkey stock intermittently to keep bread moistened. More salt and pepper to taste. Take off heat and mix thoroughly with hands. Make sure it isn’t too hot to avoid burning paws. Stuff raw (mom did it this way for over 45 years without incident, but do what you think is safe) or cooked bird and place excess in a casserole pan lined with butter or oil. Bake until top is a bit crispy and underneath is moist from butter/oil and stock. Eat. Yeah!