Jan Norris: Food and Florida

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Thanksgiving Recipes: Mild Bread Stuffing from Irene Goodman

November 4th, 2009 · No Comments

Editor’s note: Every day till Thanksgiving, I’ll be publishing recipes to help you get to your big meal. If you want to share your favorite, go to the CONTACT button above and send it to me – I’ll share it with my readers. Give credit if you know its source, please.

This recipe for a plain bread stuffng is from Greg Goodman, communications director at the MorseLife Center in West Palm Beach. Greg and I are old friends and I’ve judged many latke contests out at the center with him.

Irene Goodman

 

Irene Goodman

No herbs, no stock, no giblets

The stuffing recipe is from his mother, Irene Goodman, of Warwick, RI. It’s very New England-like, with the flavor coming mostly from the celery, onions and turkey juices roasting into it. The carrots give a hint of sweetness. For those who do not like sage or other herbs, or the giblets, it’s a perfect stuffing.

Of it, Greg writes, “It’s a bit plain, but I have always loved it more than any other stuffing.”

Here’s the recipe – and to the left, a photo of Irene.

Irene Goodman’s Plain Bread Stuffing

  •  2 loaves Italian bread – cut into small pieces
  • Hot water
  • 1/2 cup onions, chopped
  • 2 celery stalks, chopped
  • 6 to 8 small mushrooms, washed and sliced
  • Vegetable oil for cooking vegetables
  • 2 carrots, grated
  • 3 eggs
  • Pinch of salt
  • Grated black pepper

Moisten chopped Italian bread with hot water in a collander and drain. Set aside.

 In a skillet, add about a tablespoon of vegetable oil. When hot, add chopped onions, celery and mushrooms. Saute until onions are translucent and celery and mushrooms are soft.

Add vegetable mixture to moisten Italian bread. Add grated carrots, eggs and salt and pepper. Mix to combine.

Stuff turkey cavity lightly with mixure (do not pack), and roast bird as directed.

Makes enough to stuff a 20-pound bird.

 Note: To cook extra stuffing, put prepared mixture in a greased small casserole or tin baking pan (very important to grease pan). Cook, uncovered, for 30-45 minutes in a 350-degree oven until done.

Tags: Holiday cooking · Recipes: What's Cooking! · Uncategorized

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