My father makes the best stuffing in the world. This is simply a fact that no one can argue with. I grew up looking forward to Thanksgiving and Christmas, when Dad would make his from-scratch stuffing – and, of course, for the days after when I would get to have any leftovers. Cold, straight from the fridge.
When I moved from Florida to Virginia nearly 10 years ago, I emailed my parents and asked for the general ingredients and instructions for the stuffing, since there was no recipe. For several years, I made the stuffing completely by smell.
But three years ago, as I added the various seasonings, I did so with measuring utensils; doing this allowed me to finally quantify the recipe that I knew by smell. And last night, I started making stuffing. (I cut up three loaves of bread – a mix of white, wheat, and buttermilk – and left the pieces out to stale for Thursday morning. I’ll cut up the vegetables later today and store them in the fridge until I need them.)
As a public service, I offer you the recipe! When you make this, you also wind up with the basics for gravy for the turkey, so I include that in the link. (If you wind up making it, please let me know how you like it!)