Nadine says this, "Back in Burdett, Kansas my mother, Fredia Pelton was known as one of the very best cooks...her dishes were always sought out at the church suppers." Nadine goes on to say "I have lived all over the country and have many favorite recipes, but at holiday time I always come back to her standard recipes."
The following is Nadine's, her mother's and grandmother's favorite bread stuffing recipe for their holiday turkey. She said, "We usually tripled it because we loved the left-overs, and quite often there were none."
Traditional Bread Stuffing
(12 lb. turkey)
2 sticks butter
12 c. bread crumbs
1 T. salt (or to taste)
pepper to taste
1 T. dried crumbled sage, Thyme or Marjoram to taste
3/4 c. finely minced onion
1 1/2 c. chopped celery
chicken or turkey broth to moisten
You can make your own broth by simmering the giblets covered in water. If you use salt adjust the other salt requirement.
Melt butter in large skillet, cooking onion and celery on medium low heat till tender, stirring occasionally. Stir in some of the bread crumbs. Heat, stirring to prevent browning. Turn into large bowl, mix in remaining ingredients lightly. For a dryer stuffing use little or no broth. For a moist stuffing mix in just enough broth lightly with a fork to moisten the dry crumbs.
Allow to cool and stuff the bird when it's ready to bake. (If some of you grandmas want to throw the giblets in, it's OK, we won't look.)
Serve hot, makes 8-12 servings.
Paula sent her recipe for her family's favorite Cranberry Salad. She says it came from a guy cook. Dave Culler always brought it to potlucks, and it now lives on in her home with every turkey dinner. Maybe it will at ours, too.