Okay, I have no idea what I am doing. Been divorced for years and the kids are in their 20's but they hate the fancy purple, yucky whatever their other side of the family puts in their fancy gourmet stuffing. SO my daughter always insists on Stove Top every year whan at my house for Thanksgiving. But this year I said no, I'm making the real deal. So I made a practice batch last night and Stove Top is a thing of the past on this Thanksgiving table. The stuffing was delicious and even though it feeds 6-7 my son and I ate half of it so I know that I will need to make a double serving. Looking forward to being in your kitchen with you and using more recipes to make this Thanksgiving the best yet!!
OH I LOVE THIS!!!!!! They are going to swoon over your Stuffing and your Thanksgiving table this year. You are going to knock it out of the park. So excited to have you join me here on You Tube. ((Definitely check out the mashed potatoes and new turkey gravy recipe on Mom's Dinner too!!))
Looks yummy! Going to use your recipe this year. Have you ever made this the day before and stored in fridge unbaked and bake the next day and if so, did cooking times need adjusting? Was it as good? Thanks
Yes, you can definitely prep this the day ahead! Make sure your bread cubes are COMPLETELY dry. I would say leave them on the counter for 2-3 days. Then prep the stuffing the night before, cover with foil and pop in the fridge. Then the next day you may need to add about 5-10 minutes to the "covered" baking time when baking straight from the fridge. Then remove the foil and bake another 15-20 minutes, until the top is golden and a little crispy. It will be absolutely delicious.
Use homemade chicken broth, NOT canned broth & 1 can of cream of chicken or cream of mushroom. Or one of each if you are gonna double this recipe. Makes a huge difference & tastes even better 😋
Wonderful I added cranberries in the celery slurry....who knew eggs were in it. Thanks for that!
Cranberries are a great addition!!!!
Just made this, it's awesome, thank you.
Excellent!!!!
I so love my aunts Dressing and gravy. But i like watching others ideas.
Beautiful 👏
@@ice-cream-q3x family recipes are always the best 🧡
@@momsdinner378yours looks soo gorgeous 😍 💖
@@ice-cream-q3x thank you
Im going to try this recipe for thanksgiving.
You are going to love it!
Just like Moms!!!!!❤️❤️❤️❤️❤️❤️❤️
100%
Okay, I have no idea what I am doing. Been divorced for years and the kids are in their 20's but they hate the fancy purple, yucky whatever their other side of the family puts in their fancy gourmet stuffing. SO my daughter always insists on Stove Top every year whan at my house for Thanksgiving. But this year I said no, I'm making the real deal. So I made a practice batch last night and Stove Top is a thing of the past on this Thanksgiving table. The stuffing was delicious and even though it feeds 6-7 my son and I ate half of it so I know that I will need to make a double serving. Looking forward to being in your kitchen with you and using more recipes to make this Thanksgiving the best yet!!
OH I LOVE THIS!!!!!! They are going to swoon over your Stuffing and your Thanksgiving table this year. You are going to knock it out of the park. So excited to have you join me here on You Tube. ((Definitely check out the mashed potatoes and new turkey gravy recipe on Mom's Dinner too!!))
😅😅 that's so cute
Cant wait to make this for my family!
They are going to LOVE it! You will be the "stuffing person" in your family from now on.
Make a double or triple batch because it's that good!
Double so there are leftovers!!
Looks yummy! Going to use your recipe this year. Have you ever made this the day before and stored in fridge unbaked and bake the next day and if so, did cooking times need adjusting? Was it as good? Thanks
Yes, you can definitely prep this the day ahead! Make sure your bread cubes are COMPLETELY dry. I would say leave them on the counter for 2-3 days. Then prep the stuffing the night before, cover with foil and pop in the fridge. Then the next day you may need to add about 5-10 minutes to the "covered" baking time when baking straight from the fridge. Then remove the foil and bake another 15-20 minutes, until the top is golden and a little crispy. It will be absolutely delicious.
What if I do not want to use the margarine, can I just sub with more butter? Or is there a necessity in using the margarine?
Oh goodness ,I don't use margarine in this recipe. It's allllll salted butter. We love butter!
Marjoram to the celery mixure, not margarine.
@@DMF21723 Don't worry about using marjoram, just add an extra dash of poultry seasoning and you'll be good to go.
🎉
Cheers
Use homemade chicken broth, NOT canned broth & 1 can of cream of chicken or cream of mushroom. Or one of each if you are gonna double this recipe. Makes a huge difference & tastes even better 😋
Who's competing? 😒
Anyway, this video was excellent. Great work! I want to try it. ❤
I hope you make it! If you do, report back. I love hearing reviews of the recipes.