“The” Stuffing Recipe
You could probably make big money selling this recipe on the black market. If you do–remember…I get half. :]
Secret Magical Stuffing
(For a Bus Load of People)
Ingredients:
6 small cans of Campbell’s Chicken Broth
1 large can Campbell’s Chicken with Rice Soup
6-1/2 cubes of butter
3-1/2 Tbsp salt
5 T onion flakes or 2 medium onions diced up or run through blender
1-1/2 Tbsp pepper
4 Tbsp sage
1 Tbsp chicken bouillon powder
10-12 loaves of dried, broken up bread
You are gonna need a big bowl. And no, sorry, you can’t borrow ours…we’re using it.
Dry bread for at least 3 days. Break it up in a huge bowl. Boil all the other ingredients together for about 15-20 minutes. Pour a cup full at a time over bread and toss until the bread is well coated. Put bread in a foil lined pan and cover with foil–shiny side towards bread– at 350 degrees for about 30 minutes. For the last 5-10 minutes, remove foil so the top can be toasty as well. This is the best stuffing in the world.
You must trust me on this.
“The” Stuffing Recipe
Ingredients
- 6 small cans of chicken broth
- 1 large can Chicken with Rice Soup
- 7 cubes of butter
- 3-1/2 Tbsp salt
- 3 T onion flakes or 2 onions diced up or run through blender
- 2 Tbsp pepper
- 4 Tbsp sage
- 1 Tbsp chicken bouillon powder
- 10-12 loaves of dried, broken up bread
Instructions
- Dry bread for at least 3 days.
- Break it up in a huge bowl.
- Boil all the other ingredients together for about 15-20 minutes.
- Pour a cup full at a time over bread and toss until the bread is well coated.
- Put bread in a foil lined pan and cover with foil–shiny side towards bread– at 350 degrees for about 30 minutes.
- For the last 5-10 minutes, remove foil so the top can be toasty as well.
Grab our button!
If anyone can find another bowl like that, they should definitely let us know…
[Reply]
Launi Reply:
November 26th, 2009 at 11:31 am
I’m pretty sure we will need a new bowl very soon. Like the next time we make this stuff. That little crack is getting very serious and we need to replace it before we have no bowl on the day we need it.
[Reply]
Michelle Gibson Reply:
September 21st, 2010 at 11:38 am
I know where to buy huge bowls – at good prices, too. There is a restaurant supply store –
Janitorial and Restaurant Supply
(801) 224-1148
Address: 740 S State St, Orem, UT 84058
They have lots of really cool kitchen stuff at great prices. And bowls. Big ones – probably some bigger than you will ever need.
[Reply]
Wow…is this Grama’s real recipe? I’m FREAKING OUT to have it!!! My mother-in-law has a wicked-awesome recipe that I have used the last couple of years but none beat Grama’s!!! My m-i-l adds celery seed, xtra sage, eggs and fine shreds of turkey meat to her recipe. Maybe someday I’ll try a cosmic blend on the theme! Oh lucky day…and happy thanksgiving to us!!! Thank you thank you!!!
[Reply]
Launi Reply:
November 26th, 2009 at 11:33 am
This is the one–honed and tweaked and jimmied with over the years. It’s cooking in my kitchen this very minute!
[Reply]
Eggs and turkey meat? Hmmm. That actually sounds kind of interesting…
But nothing beats Grama’s. Let’s be honest
[Reply]
Launi Reply:
November 26th, 2009 at 11:36 am
We used to dump the whole can of Chicken with Rice soup and then we’d have rice and celery and bits of chicken in the stuffing too. I just use the broth and I ALWAYS use Campbells soup broth. It just tastes better. The End.
[Reply]
OMIGOD!
I just made this for my thanksgiving dinner and it was such a hit!
I split the recipe in half, and it still made a boatload!
Very easy and very delicious!
[Reply]
Launi Reply:
November 26th, 2009 at 11:28 am
Yeeeeahhh!! Ours is just coming out of the oven this very minute and BABY does the kitchen smell goooood! I’m so glad you made it. Save the leftovers in a ziploc in the refrigerator and it will keep for 3-4 days. If you have way more–it freezes well. I reheat it in the toaster oven and eat it for a week!
[Reply]
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[Reply]