Mimi’s stuffing both with and without raisins
My mother has always made two stuffings every year for Thanksgiving. One with raisins and one without raisins. All of us kids thought that the raisins were so wrong. But growing up somewhere along the way I now think of Thanksgiving stuffing with raisins!
I feel so lucky to be able to call my Mom to ask questions about her and my Grandmother’s recipes. She just told me that she always puts the stuffing with raisins in her Turkey to help with flavoring it. Without raisins is done is a separate bowl.
1 package of sausage
1 pound of ground beef
2 cups onion
2 cups celery
2 cups mushrooms
2 bags of bread crumbs
32 oz of chicken broth
3 eggs
Saute’ the onion, mushrooms, and celery, set aside. Brown the meat and let it cool. In a large bowl mix bread crumbs and one package of seasoning from bread crumbs with whipped eggs and chicken broth. Add the rest of the ingredients. You can add raisins. Stuff the Turkey right before you bake it and put the rest in a baking dish. Use the juice from your Turkey to baste the bowl stuffing and bake for 45 to 49 minutes.
When asked how many this will feed, my Mom said everyone! We have a large family, so I’m thinking 20 to 25 people.
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