My Mom's Stuffing

Tomorrow is Thanksgiving and it's going to be a little different for us this year. Instead of hosting and doing the cooking as I have for the past 30 years, I'll be traveling to New York to spend the day with my daughter and mother-in-law (and to visit with my mom who's in a nursing home.) I won't be doing the cooking this year -- I'm leaving that to Wegmans.

While I'm so happy that despite moving to Massachusetts we are still able to be with family on special days, there is one thing I'm really going to miss -- my mom's turkey stuffing. She made it for as long as I can remember and when I took over the cooking duties many years ago, there was never a question as to what kind of stuffing to make.

I still remember mom telling me that she got the recipe from her good friend, Ruthie Kern, when she was a young bride. The recipe was attributed to Ruthie's Great-Grandma Colgrove and mom told me that while we use regular store bought saltines in it these days, back then they actually made the crackers to put in the stuffing.

I thought that since I won't be making this tomorrow, I should at least share the recipe. (I did buy a turkey today to put in the freezer and was thinking maybe I would make this for Christmas Eve ... so all is not lost!) And my son mentioned to me last week that his wife now makes this stuffing as does her mother and all her aunts ... long live Grandma Colgrove!

Mom's Turkey Stuffing

Single batch (enough for small turkey):

1 loaf fresh Bread
1 stack Saltine Crackers
1 medium Onion
2 cups Milk
2 sticks Margarine
Sage
2 Eggs

Double Batch (enough for large turkey):

1 ¾ loaves fresh Bread
2 stacks Saltine Crackers
1 large Onion
3 cups Milk
2 ½ sticks Margarine
Sage
3 Eggs

Cube bread and crumble crackers. Chop onion. Mix together in large bowl and set aside. Meanwhile, heat milk and margarine over low heat in saucepan until margarine is melted and milk is hot. Pour over bread mixture and let stand for 5 minutes. Add sage to taste.

Beat the eggs until fluffy and fold in. If too soupy, add more crackers. If too dry, add another egg. Salt and pepper to taste.

Stuff turkey. If baking stuffing separately, place in greased casserole and cover. Bake at 325 for about one hour.