This recipe is from my mother in law and it’s is what turned the tides on my opinion of stuffing in general. I never thought of stuffing as an Italian recipe, and you know something maybe it’s not technically Italian, but it is awesome.
Having never liked stuffing, when I was presented with it at Thanksgiving at my in-laws for the first time, I politely took a small amount.
Needless to say, it was the best stuffing I’ve ever had. And soon I had seconds, and thirds and to this day if I’m not there for Thanksgiving, they save some for me!
The recipe although is simple – in that it isn’t difficult, it takes a few hours to make.
My husband helps me with it and every time we’re like, “this takes so long”, but then we are in love with the dish and he’s asking me to make more!
So it’s not a quick recipe unfortunately. However, with some minor edits, you can easily cut down the time by using pre-made chicken broth instead of creating your own.
Also, this recipe is for about 15 people making it great for a holiday dinner. I don’t have a smaller version. I tend to make the whole batch and freeze most of it for later.
- 3 chicken breasts boiled and shredded
- 6-8 stalks of celery diced
- 3-4 onions diced
- 5 TBLE butter
- 3 TBLE olive oil
- 4 1/2 loaves of white bread toasted
- 3 tsp poultry seasoning more as needed for flavor
- In a large pot, lightly boil 3 chicken breasts for about 3 hours (adding more water as needed)
- Toast the slices of bread in an oven at 390 degrees F. turning over after a few minutes. Place them on cookie sheets. This is what takes the most time.
- Saute the celery and onion in 3 Tablespoons of butter and 2 Tablespoons olive oil until tender.
- When chicken is done boiling, shred and set aside in a bowl (keep water for broth).
- Add the celery and onion to the chicken water along with 3-4 teaspoons of poultry seasoning (This is to taste too)
- Take the bread and dip in the broth and tear into bite size pieces. Put in a very large pan or bowl to mix later.
- Add the chicken and mix all together.
- Butter your baking pans and bake at 350 degrees F. for 45min. to an hour uncovered. Turn if needed.