Nana’s Famous Stuffing
I have memories of Nana coming over every Thanksgiving morning to make this stuffing, and my job was always celery cutter and taste tester. I would look forward to this event every year, as well as the end result, because I truly believe that it is the best stuffing ever. The only thing I’ve changed is the addition of herbs and lemon zest, just to give it a little pop and really make it my own. This is one of those dishes that always takes me to a warm memory. I can almost hear Nana yelling, “Mangia, mangia, I don’t want all these fucking leftovers!” Man, I miss her.
Nana’s Famous Stuffing Recipe
The best thing you'll ever shove up a bird's ass.
Tried this recipe?Tag @la_faguette_ on Instagram!
Ingredients
- 8 Tbsp unsalted butter
- 2 loaves white bread
- 4 stalks celery, tops and bottom removed, minced minced = chopped as small as possible
- 1 medium yellow onion, chopped
- 2 tsp garlic, minced
- 1 tsp fresh rosemary, chopped mega fine
- 1 tsp fresh thyme, chopped mega fine
- ½ tsp lemon zest
- 2 large eggs
- 2 cups chicken stock
- kosher salt
- black pepper
Instructions
- Chop loaf of bread into bite-size pieces. Place in a paper bag and leave out overnight to dry.
- When ready to make, place chopped bread in a large bowl.
- In a large pan over medium heat, melt butter.
- Once butter is melted, add celery to pan with a pinch of salt and sauté for 5 minutes.
- Add onion to celery and sauté together for 5 minutes.
- Time for garlic! Toss garlic into celery/onion mixture and cook for 2 minutes.
- Remove mixture from heat and pour it over chopped bread. Make sure to use a spatula to get every last drop of butter onto that bread.
- Next, add rosemary, thyme, lemon zest, and egg. Give it all a toss.
- Add chicken stock a little at a time, stirring after each addition. Stuffing should be wet, but not drenched, ya know? I usually use all of it, but do it to your discretion.
- Season to taste with salt and pepper!
- Now stuff it up the ass of my PERFECTLY OVEN-ROASTED WHOLE CHICKEN and call it a day. If there are extras, place them in the 1 quart pyrex (linked below), cover with tinfoil, and pop it in the oven with 20-25 minutes left on the chicken.
IF MAKING STUFFING BUT NOT STUFFING ANYTHING:
- Preheat oven to 350°F.
- Cover stuffing with tinfoil and cook until heated through, 20-30 minutes.
Notes
JUST THE TIPS!
1.) Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette !
OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette ! Tried this recipe?Let us know how it was!
Equipment:
The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!
This was perfect! Classic classic classic, and not too difficult! My family loved it for thanksgiving feast! And I had a little bit the next day which was even better!
HAPPY YOU LIKED AND AIN’T NOTHING LIKE TDAY LEFTOVERS!!!
I made this stuffing to stuff the turkey with this Christmas – it turned out so much tastier than the actual turkey! Definitely making this again on a weeknight with roasted chicken. Thank you Santo and Nana!
HAPPY TO HEAR IT WAS TASTY, IT OFTEN IS THE STAR!
🌈🥖💕
It was a hit! This is such a great tasting recipe!!
THANK YOU AND GLAD IT WAS ENJOYED!!!
🌈🥖💕