Nanny is my great-grandmother, and although I never met her, her stuffing recipe has stood the test of time. Every other year, I spend Thanksgiving at my uncle’s house in Cleveland. As a child, every Thanksgiving morning was spent watching the Macy’s Thanksgiving Day Parade and cutting up loaves of bread with my sister. I always loved the organized chaos of that morning and was thankful to my aunt for making me a part of it.

What you’ll need:

• 3-4 loaves of white bread, dried and cubed
• 8 tbsp. (1 stick) unsalted butter
• 1 ½ cup chopped celery
• 1 ½ cup chopped white onion
• 2 ½ cup chicken or turkey broth
• 1 ½ cup milk
• 4 eggs
• 1 tsp of rosemary, sage, salt, pepper, and parsley (or add desired amount)
• 2 tsp poultry seasoning

Instructions:

1. Cut the crust off the slices of bread and cut the slices roughly into 1-inch cubes. To dry out bread, put cubes on a pan in a single layer in the oven at 350°F for 15-20 minutes or until dry and crispy. Flip around pieces of bread halfway through drying.
2. Melt 1 stick of butter in a skillet. When fully melted, add chopped celery and onion. Sauté for roughly 5 minutes or until soft and translucent. Add a dash of salt and pepper.
3. Take off the heat and add the broth and milk to the vegetable mixture. Stir well.
4. In a small bowl, add together rosemary, sage, parsley, salt, pepper, and poultry seasoning. (If making 4 loaves, you may need more seasoning.) Mix the seasoning blend into the vegetable broth mixture. Stir.
5. In a large bowl, place dried bread cubes. (Works best if the bread is room temp.) Pour the vegetable broth mixture over the cubes slowly, allowing the mixture to cover all cubes. Fold the mixture gently so the bread does not mush together.
6. Bake at 350°F for 35-40 minutes, or until the top is browned.