Mama June's Turkey Stuffing

Mama June's Stuffing for Thanksgiving Turkey

This Stuffing is perfect for use when roasting a turkey in the oven. It is an old Pennsylvania Dutch recipe that has been handed down many generations. My family couldn't imagine not having this Stuffing in our Thanksgiving bird. There is a secret to successfully preparing it. The Stuffing when done correctly, virtually melts in your mouth.

Ingredients:
2 loaves of white bread frozen
3 sticks of butter
Salt and Pepper
Dried Parsley
2-3 medium sized white onions

The secret to making this Stuffing successfully, is the cooking of the onions.

Step 1:
Cut up 2 loaves of frozen bread into cubes. Make the cubes a little larger than bread crumbs, each cube should fit in a teaspoon. Place cut bread into a large mixing bowl.

Slowly melt the butter in a large skillet.

Cut the onions by dicing them. Basically the onions need to be diced into very small pieces.

Place the diced onions in the melted butter in your skillet and cook them until they reach a golden brown. This will take plenty of time. You need to watch the cooking onions the entire time there in the skillet and you'll stir them as needed. Cook them at a medium to low heat, they should sizzle in the pan while cooking but take care not to over cook them. Think slow and steady wins the race. Season with salt, pepper and parsley.

When your onions become a golden brown, they are done. Take them off the heat and set aside.

Now slowly add the melted butter and onions to the cut up bread. Then thoroughly stir the mixture with a wooden spoon.

Stuff the turkey with the Stuffing in both turkey cavities. Cook your bird and when it is completely cooked, keep the Stuffing in the bird until ready to serve or take out and place in a covered dish to keep warm.