A Thanksgiving Side Dish You Will Love: Grandma Pats Stuffing
My mother’s traditional stuffing recipe is super easy, and for me it tastes like home, family, and my mother’s love. Home is where the heart is, and my mother’s stuffing recipe is nothing fancy, and it’s full of butter…but of course you only eat it once a year. Are you ready to make my favorite Thanksgiving side dish? Let’s go!
Family Memories and Old-School Recipes Meet
For me, Thanksgiving is about family memories, and for so many, it’s all about family recipes. Stuffing seems to be a side dish that everyone’s mother or grandmother made, but if you don’t have your own old school recipe, this one just may be the answer.
From Scoffs to Smiles: Embracing the Magic of Mom’s Nostalgic Recipes
When I was a young adult on my own, I used to almost scoff at my mother’s old school recipes because I felt they weren’t quite good enough, but I grew to understand the beauty in them. Recipes that are full of love, nostalgia, and soul are just as magical as a recipe from a celebrity chef!
Indulgent Feasting: Giving Thanks for Guilty Pleasures this Thanksgiving!
Of course I love my green drink and am dedicated to getting my protein and fiber every day, but I also love the nostalgic feeling of traditional recipes passed down through generations. When I think of my mom’s stuffing, I remember crunching up the crackers with her as a little girl. She was up early on Thanksgiving morning preparing delicious food. Her stuffing recipe reminds me how lucky I am to have those memories, which are absolutely dear to me.
Crackers, Celery, and Love: The Simplicity of Mom’s Stuffing Recipe
Whether they call it stuffing or dressing (and it depends on where you live in the country), people feel very passionately about their favorite recipe.
This one is so simple: tons of butter, saltine crackers, celery, onion, the typical seasonings, and chicken stock. The fun is knowing that you’re creating memories to last a lifetime.
Beyond the Turkey: Delectable Thanksgiving Delights to Elevate Your Feast!
For your Thanksgiving dinner, you’re going to want a delicious Thanksgiving side dish that’s bright and colorful alongside your turkey, gravy, and mashed potatoes. People typically serve a traditional cranberry sauce, but I like this fun Raspberry Jello as an alternative.
I’m sharing some fantastic updates and tips on traditional Thanksgiving recipes, and I’m sure you’ll love them as much as we do. The key to a fabulous Thanksgiving meal is one key ingredient: love.
After you make Grandma Pat’s Stuffing, leave a comment and let me know what you think. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
- 5 1/2 “rows” of Saltine crackers
- 2 handfuls of Pepperidge Farm stuffing (store bought stuffing so not necessary, but we do it anyway!)
- 3 cups chopped onion
- 3 1/4 cups chopped celery
- 3 1/2 sticks butter (can you believe it? It’s an artery clogger, but it was my mother!)
- 5 cups chicken or turkey stock (but add an additional cup if needed)
- 3 Tablespoons chopped parsley
- 1 teaspoon dried sage
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- Optional: sauted, chopped gizzards
Preheat oven to 350°F.
In a large bowl, crush all of the saltine crackers into rough, large, uneven pieces. Add in the Pepperidge Farm stuffing.
Chop the onion and celery. Over medium heat, melt butter and saute the onions and celery, for about 10 minutes or until translucent.
Add the onion, celery and butter mixture to the crackers. Gradually add the stock to the mixture, tossing together. You might want to add more until you get to the consistency you like, but is should be plenty moist. (if you are adding gizzards, this is where you want to mix them in.) Add chopped parsley, dried sage, celery salt, salt, and ground pepper and mix well and place in a large baking pan. Bake at 350° for about 1 hour.
If you like your stuffing a little crispier, bake for an additional 15 minutes.