Mike's Mother's Stuffing

This is our family's favorite stuffing.

And by "family" I mean our extended family of friends, relatives, and significant others. I have wonderful friends who've opened up their hearts and homes to me, my children and my siblings. We've shared many holidays together laughing, eating and drinking. They're special, devoted friends and they mean the world to me.

A selection of my extended blended family

This recipe came from my mother-in-law, God rest her soul. An amazingly energetic, opinionated, incredibly wise, devoted grandmother, mother, sister, and friend, Mom made a big impact on everyone. And so did her stuffing.


Mike's Mother's Stuffing

1 pound of Ritz crackers (Buy a couple of boxes because the 16 oz. box is now 13.5 oz.)
1 stick butter
3 or 4 onions
1/2 pkg. celery hearts
3 carrots
12 oz. fresh mushrooms, sliced or 2 cans, drained (if you don't like them, don't add them)
2 eggs
salt, pepper & garlic powder

Saute fresh mushrooms in 1/2 stick butter. Roughly chop onions and celery in a food processor in a couple separate batches. Remove and saute in 1/2 stick butter. Add a little water and cook until softened. Grate carrots and set aside.

Crush Ritz crackers. It's easy to do if you crush them while they're still in the package. Place in a large bowl and add beaten eggs, carrots, mushrooms, and the onion/celery mixture. Mix together. Add some salt, pepper and a little garlic powder. Add water to make a semi-moist stuffing. Place in a baking dish. Drizzle turkey drippings over the top before baking in a 350 degree oven for 45 minutes. Serves 8-10 people.

The stuff of stuffing

The food processor is your friend

The sweetness of the carrots really makes the dish

Stuffing awaiting the oven

Share this with the ones you love.

Happy Thanksgiving!