I neglected to take a before picture of Christmas dinner, so I have to be content with the after shots. It was a lovely and delicious meal, turkey with all the trimmings, hosted by my sister Brenda, and her hubby, Rick.
I don’t know why, but we have become serious stuffing aficionados. As to quantities, in the immortal words of my brother-in-law Glenn, “double the ingredients when you’re making stuffing for the Guretzkis”. So here’s my version of my mom’s original recipe, which is definitely a family favorite. This recipe makes a large quantity to serve about 15 stuffing lovers, with some leftovers.
2 loaves white bread
1 1/2 onions, diced
4-5 ribs of celery, diced
2 cups finely diced ham
700 grams extra-lean hamburger
2-3 cups chicken broth
salt, pepper and poultry seasoning
butter or oil to saute vegetables
Let the bread slices dry out somewhat before cubing. You can very lightly toast the bread to speed the process. Finely chop the onion, celery and ham. Saute the vegetables until softened and tender but not browned, seasoning with a pinch or two of salt and pepper. Saute the chopped ham, browning just slightly for intensified flavor. Brown the hamburger meat, seasoning with salt and pepper. Drain if necessary. In a very large bowl, combine the dry bread cubes, onions, celery and ham and poultry seasoning (start with a scant teaspoon and adjust as necessary, remembering that the flavor will intensify with cooking), stirring in chicken broth a 1/2 cup or so at a time, until the mixture seems appropriately moistened. I haven’t actually stuffed a bird in years, I just put the mixture in a large casserole or roaster and bake it once the turkey comes out of the oven.