When I was growing up, we had a full house! There was mom and dad, 6 kids, 2 dogs and 3 cats. There was never a dull moment in that house, I can tell you that! It was also one of the most popular houses on the block. This was mostly due to mom’s cooking, for which she was known throughout the neighborhood for. Mom was always in the kitchen, making something delicious! Mom always had a group of us kids handing around the back door, which was a mere 10 feet from the kitchen. We were like little beggars, waiting for mom to share some of her yummy goodness with us. She made the best darn brownies and chocolate chip cookies on the planet. You can imagine how our holidays were! Mom would pile on mouth watering dish after dish on our big dining room table every Thanksgiving and Christmas. One of my favorites was here traditional homemade bread and herb stuffing.
When I was in my 30’s, mom moved into a small apartment. She all but ceased her cooking, which I can assure you was a sad day for all of us. The baton was passed to me and I become the host of the holiday meals. To say I had big shoes to fill (although mom only wore a size 7) was a huge understatement! I mean, how was I to duplicate all of her wonderful dishes, including that to die for traditional homemade bread and herb stuffing?!
Since mom mad this such a favorite in our house, I didn’t want to make many changes to it and mess with it’s integrity. The only thing I have added to her recipe is the rosemary and the bacon. My husband is a huge bacon fan and that is something he loves in his stuffing. heck, he would love it in his cereal for that matter! The only thing you need to be careful of with this recipe is that it can dry out pretty easily if you cook it too long. I found that by cooking it in the bundt pan lent to a moisture result than in the rectangular pan. If you make it in the 13×9 pan, just be sure to take a look at it after 25-30 minutes and test it and see if it is done. Chances are, you can take it out at that point and have a lovely result. If you want a great dessert to serve at your holiday meal, these mini no bake caramel apple pie cheesecakes are perfect!
Traditional Homemade Bread And Herb Stuffing
- 1 cup butter
- 1 cup chopped celery
- 1 cup chopped onion
- 2 teaspoons thyme
- 2 teaspoons sage
- 2 teaspoons rosemary
- 3 Slices cooked, chopped bacon
- 3 eggs
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 loaf of french bread or 1 bag of of bread cubes (found in the bakery section)
- 4 cups chicken broth
- Preheat oven to 375 degrees
- Melt butter in skillet on medium heat. Add celery and onion; cook for 5 minutes. Add herbs, poultry seasoning, salt and pepper.
- Cut bread into cubes (if too moist, bake at 250 for 5 minutes, stir and cook 5 additional minutes) or add bread cubes from bakery.
- Beat eggs and add broth. Stir gently until well mixed. Add celery mixture, bacon and bread. If too dry, add 1/2 to 1 additional cup of broth and toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish or bundt pan and press gently. Bake for 40 minutes or until lightly brown. Allow to cool 15-20 minutes before cutting and serving.
- Bake 35 minutes or until heated through and lightly browned.
What is your favorite holiday side dish?