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!
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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.
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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
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
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Pre-heat oven to 350 degrees F.
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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.
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Remove from heat and add breadcrumbs.
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Fluff with fork until moist throughout.
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Place stuffing into a greased casserole dish and bake covered for about 20 minutes. Uncover and bake for another 10 minutes.
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Serve immediately.
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Christine, aka happyvballgirl 🙂
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