I have had several request for my recipe for my "World Famous Secret Stuffing" which I have been making for over 50 years now.... I would love to tell you my recipe for it, but there really isn't one. I make my stuffing, kind of like Ginnie's mom used to make homemade bread.... a little of this and a little of that... throw it all together until it looks, feels and smells right. I can tell you what I put in it, but not how much of each thing.. I just wing it. Here is what I put in it:
White bread broken up, chopped onion, chopped celery, chopped apple, chopped turkey or chicken giblets, canned mushrooms bits and pieces liquid and all, canned cream of mushroom soup, poultry seasoning, salt and pepper, a touch of garlic powder, a little of Emeril's "Bam". The real secret to good dressing is a moist dressing... the liquid in the mushrooms and the mushroom soup makes it moist. When you mix everything up, it should be moist enough you can make a ball of it in your hands and it won't fall apart... it should tend to stick to your hands and fingers.
Another compliment to good dressing is the gravy you put on it. (Boy... this is making me hungry.. I am drooling on my keyboard!) Here is how I make my gravy:
I of course use the brownings from the roaster... I add mushroom bits and pieces and for the thickening I used canned condensed chicken soup.. several cans of it, depending on how much gravy you want to make. If it is still not thick enough after adding the soup you can mix up a little flour and water thickening.
GOOD LUCK AND GOOD EATING!
A LITTLE EXTRA TIP: The next morning after Thanksgiving or Christmas, some of that gravy with the mushrooms floating in it, goes really good on toast for breakfast! :-) (More drool on the keyboard) :-)!!
