Mom’s Thanksgiving Stuffing

Mom’s Thanksgiving Stuffing is a staple at our holiday dinners. Not only is it delicious, it’s super easy to make because there’s no stuffing it in a turkey. My mom, even though she made one every year for decades, hated turkey. Didn’t eat it and didn’t like to touch it. So here’s here no-touch turkey stuffing. Haha!

Mom’s Thanksgiving Stuffing isn’t an integral part of our dinner, it’s a must-have in my day-after-Thanksgiving colossal turkey sandwich and it just wouldn’t be the same without it. Two slices of bread with more bread in the middle, what could be better? haha.

This recipe is based on the one my mom has been making for as long as I can remember. She always threw in nuts, too, which gave the stuffing a most delightful crunch, but sadly, with my girls’ nut allergies, I omit them now. It’s still delicious, plus the olives some how lend a little crunch of their own, so it’s still good in my book. And oh so easy.

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Mom’s Thanksgiving Stuffing

Course Side Dish

Cuisine American

Keyword stuffing, Thanksgiving

Ingredients

• 14 oz bag seasoned breadcrumbs
• 3 cups water
• 8 oz mushrooms, diced
• 1 medium onion, finely chopped
• 1/2 cup Spanish olives, diced
• 1/2 cup butter (1 stick)
• 3/4 cup walnuts or pecans (optional)

Instructions

1. Pre-heat oven to 350 degrees F.

2. Place water and all the ingredients listed below it into a dutch oven and bring to boil. Cook until onions are tender, about 10-15 minutes.
3. Remove from heat and add breadcrumbs.
4. Fluff with fork until moist throughout.

5. Place stuffing into a greased casserole dish and bake covered for about 20 minutes. Uncover and bake for another 10 minutes.

6. Serve immediately.

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Christine, aka happyvballgirl 🙂

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