Thanksgiving Stuffing Recipe

Kids rule in this household whether they're 7 or 25, and when it comes to stuffing the turkey for Thanksgiving, only one recipe will do. Mine. It's really quite simple and the flavors are great. Adult children rave about this stuffing year after year, so either it's really good or it brings back childhood memories.

For a 20 pound turkey, saute 3 pounds of ground pork with one clove of garlic. Add 2 large yellow onions which have been diced. Add 10-12 stalks of diced celery. Add chopped fresh parsley -- don't worry, you won't add too much. Brown the mixture. Add sea salt or Kosher salt and pepper to taste, along with 3 tablespoons of poultry seasoning. which is parsley, sage, rosemary and thyme. Mix together and taste. Add more salt and pepper if needed.

In a large bowl pour two bags of plain stuffing mix. Melt 1/4 pound of butter, not margarine, and pour over the mixture. Add the warm ground pork mixture, then 1 or 2 cans (13 ounces each) of MSG free chicken broth. Mix together. The stuffing needs to be moist as it will dry out while cooking so add another can of chicken broth if needed. Stuffing must be cold before it is placed in a cold uncooked turkey so place the stuffing in zip-lock bags and refrigerate 3-4 hours or overnight. Never put warm stuffing in a bird as food poisoning will result.

When ready to stuff the bird, scoop as much stuffing into the cavity of the bird as possible, and push down a bit. Place remaining stuffing in a buttered or oiled pan that you will bake in the oven for 30 minutes at 350 degrees. While this recipe is simple, it is delicious and each year the raves are louder and louder.

Photo attribution: somewhat frank