Grandma Ruth’s Legendary Stuffing: A Holiday Tradition
Thanksgiving and Christmas wouldn’t be the same without stuffing. It’s a quintessential side dish, a comforting, savory delight that perfectly complements roasted turkey or chicken. And while there are countless stuffing recipes out there, some are simply… special. This is one of them. This is Grandma Ruth’s stuffing, and it’s a recipe passed down through generations, bringing warmth and deliciousness to every holiday table.
Grandma Ruth, bless her heart, was a woman of few words but immense culinary talent. Her stuffing was legendary, a carefully guarded secret (until now!). It wasn’t fancy, it didn’t involve exotic ingredients, but it was perfect. Utterly, irrevocably perfect. The aroma alone could conjure up memories of crackling fireplaces, family gatherings, and the sheer joy of the holiday season. So, gather your ingredients, put on some holiday music, and prepare to experience the magic of Grandma Ruth’s stuffing.
## The Secret to Grandma Ruth’s Stuffing
What made Grandma Ruth’s stuffing so exceptional? It’s a combination of factors, really. The quality of the ingredients, the careful attention to detail, and the simple love that went into every batch. Here are a few key elements that contribute to its unparalleled flavor:
* **The Bread:** Grandma Ruth always used slightly stale, day-old bread. This prevents the stuffing from becoming mushy and allows it to soak up the delicious flavors of the broth and seasonings. The type of bread matters too! She always used a combination of white bread and wheat bread for a balanced flavor and texture. Don’t use super soft bread; you want something with a bit of structure.
* **The Broth:** Forget water! A good quality chicken broth is crucial. It infuses the stuffing with richness and depth of flavor. Grandma Ruth always used homemade broth (of course!), but a good store-bought low-sodium chicken broth will work just fine. The low-sodium aspect is important because you’ll be adding salt later, and you don’t want the stuffing to be overly salty.
* **The Aromatics:** Onions and celery are the foundation of almost any good stuffing. Sautéing them in butter before adding them to the bread mixture softens them and releases their aromatic oils, creating a flavorful base. Don’t skimp on the butter! It adds richness and helps to brown the vegetables.
* **The Seasonings:** Simple seasonings are key. Sage, thyme, and parsley are the classic trio. They provide an earthy, herbaceous flavor that complements the other ingredients perfectly. Fresh herbs are ideal, but dried herbs can be used in a pinch. Just remember that dried herbs are more potent, so use about half the amount called for in the recipe.
* **The Love:** Okay, this isn’t technically an ingredient, but it’s perhaps the most important one of all. Grandma Ruth always made her stuffing with love and care, and that’s what made it so special. Take your time, enjoy the process, and put your heart into it.
## Grandma Ruth’s Stuffing Recipe
Now, for the moment you’ve all been waiting for: the recipe! This recipe is slightly adapted from Grandma Ruth’s original, with a few minor tweaks to make it even easier to prepare.
**Yields:** Approximately 10-12 servings
**Prep time:** 30 minutes
**Cook time:** 45 minutes
**Ingredients:**
* 1 loaf (about 1 pound) day-old white bread, cubed
* 1 loaf (about 1 pound) day-old wheat bread, cubed
* 1 cup (2 sticks) unsalted butter
* 2 large yellow onions, chopped
* 4 celery stalks, chopped
* 1 tablespoon dried sage, or 2 tablespoons fresh sage, chopped
* 1 teaspoon dried thyme, or 2 teaspoons fresh thyme, chopped
* 1/2 cup fresh parsley, chopped
* 4 cups low-sodium chicken broth
* 2 large eggs, lightly beaten
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
**Equipment:**
* Large baking dish (9×13 inch)
* Large skillet or Dutch oven
* Large mixing bowl
* Measuring cups and spoons
* Cutting board
* Sharp knife
**Instructions:**
**Step 1: Prepare the Bread**
* The key to great stuffing is using slightly stale bread. If your bread is fresh, you can dry it out by cubing it and leaving it out on a baking sheet overnight, or by toasting it lightly in a low oven (200°F) for about an hour, stirring occasionally. The bread should be dry but not browned.
* Place the cubed bread in a very large mixing bowl. Make sure you have enough room to toss all the ingredients together.
**Step 2: Sauté the Vegetables**
* In a large skillet or Dutch oven, melt the butter over medium heat. Be careful not to burn the butter. You want it to melt slowly and evenly.
* Add the chopped onions and celery to the melted butter. Sauté until the vegetables are softened and translucent, about 8-10 minutes. Stir frequently to prevent them from browning too much. You want them to soften and release their flavors, not caramelize.
* Add the sage, thyme, and parsley to the skillet. Cook for another minute or two, stirring constantly, until fragrant. This will help to bloom the herbs and release their essential oils.
* Remove the skillet from the heat and set aside to cool slightly.
**Step 3: Combine the Ingredients**
* Pour the sautéed vegetable mixture over the cubed bread in the large mixing bowl.
* Add the chicken broth to the bread mixture. Pour it evenly over the bread, making sure to moisten all the cubes. You may not need to use all the broth, depending on the dryness of the bread. The bread should be moist but not soggy.
* Gently toss the bread mixture to combine. Use your hands to gently mix the ingredients, being careful not to crush the bread. You want the bread to absorb the broth evenly.
* In a separate small bowl, lightly beat the eggs. Add the beaten eggs to the bread mixture. The eggs will help to bind the stuffing together.
* Season with salt and pepper. Start with the recommended amounts and then taste and adjust as needed. Remember that the chicken broth may already contain some salt, so taste before adding more.
* Gently toss everything together until well combined. Again, be careful not to overmix or crush the bread.
**Step 4: Bake the Stuffing**
* Preheat your oven to 350°F (175°C).
* Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the stuffing from sticking to the dish.
* Pour the stuffing mixture into the prepared baking dish. Spread it out evenly. You can either pack the stuffing down firmly for a denser texture, or leave it looser for a lighter texture. Grandma Ruth preferred a slightly denser stuffing.
* Cover the baking dish with aluminum foil. This will help to keep the stuffing moist during the first part of baking.
* Bake for 30 minutes, covered.
* Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through. The internal temperature should reach 165°F (74°C). You can use a meat thermometer to check the temperature.
* Let the stuffing rest for 10 minutes before serving. This will allow the flavors to meld together and the stuffing to set up slightly.
**Step 5: Serve and Enjoy!**
* Serve Grandma Ruth’s stuffing hot, alongside your favorite holiday meal. It’s delicious with roasted turkey, chicken, ham, or even vegetarian dishes.
* Enjoy the comforting flavors and the memories of holidays past.
## Tips and Variations
* **Add-ins:** Feel free to add other ingredients to customize the stuffing to your liking. Some popular additions include:
* Cooked sausage or bacon: Adds a savory, smoky flavor.
* Mushrooms: Adds an earthy flavor and meaty texture. Sauté them with the onions and celery.
* Cranberries or apples: Adds a touch of sweetness and tartness.
* Nuts (pecans, walnuts, or almonds): Adds a crunchy texture.
* Raisins or dried apricots: Adds a chewy texture and sweetness.
* Oysters: A classic addition, especially in coastal regions. Add them during the last 15 minutes of baking.
* **Bread Variations:** You can experiment with different types of bread, such as sourdough, cornbread, or French bread. Just be sure to adjust the amount of broth accordingly, as different breads absorb liquid differently.
* **Vegetarian Option:** Use vegetable broth instead of chicken broth for a vegetarian version. You can also add extra vegetables, such as carrots, parsnips, or butternut squash.
* **Gluten-Free Option:** Use gluten-free bread for a gluten-free version. Be sure to check the labels of all other ingredients to ensure they are gluten-free as well.
* **Make-Ahead Option:** You can prepare the stuffing ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to add the broth just before baking. You may need to add a few extra minutes to the baking time if the stuffing is cold.
* **Baking in the Bird:** While this recipe is designed to be baked in a separate dish, you can also bake it inside the turkey. Just be sure to follow safe cooking guidelines and ensure that the stuffing reaches an internal temperature of 165°F (74°C).
## Grandma Ruth’s Wisdom
Grandma Ruth always said that the best stuffing is made with love. And she was right. Take your time, enjoy the process, and put your heart into it. That’s the secret ingredient that will make your stuffing truly special.
So, this holiday season, gather your family and friends, and share the magic of Grandma Ruth’s stuffing. It’s a recipe that’s sure to become a family favorite for generations to come. Happy cooking!