From the Shipt Holiday Kitchen: Shea F.’s (Great-Grandma’s) Stuffing
In partnership with Kraft-Heinz
No two Thanksgiving tables look alike. Sure, you might find some combination of turkey, potatoes, and pumpkin at many dinner tables across the country, but it’s the stories and traditions behind them that make the meal so special. In the spirit of the holidays, we put a call out to our shoppers for their tried and true family recipes. The dishes that have a place at the table year in and year out. The ones the kids wait all year to enjoy. The ones that tell us something about who our shoppers are or where they came from. Whether these recipes are passed down through generations or a twist on a classic, Thanksgiving isn’t Thanksgiving without them. What resulted is a virtual potluck of some of our favorite stories and dishes from shoppers across our cities. We’re thankful to have them — and you — at the Shipt table. Let’s eat!
Whether you’re in charge of turkey, dessert, or the entire spread, let Shipt get the groceries while you make holiday memories with the ones you love.
Shea F.’s (Great-Grandma’s) Stuffing
For as long as Shea can remember, every Thanksgiving includes her great-grandmother’s famous stuffing. To this day, no Thanksgiving in her family would be the same without it. The recipe has never been written down, so each year, her mom would call her grandmother to make sure she got it just right. It’s become Shea’s turn to ring up her mom — after all, who better to ask then the person who perfected it?
“Cooking has always been a big thing in my family. My mom brought me into the kitchen when I was very young. Growing up, the kitchen was the place to be at the end of the day, and now, I have a 10-year-old daughter who loves to help me cook,” says Shea.
Thanksgiving has always been at Shea’s house, and this Thanksgiving will be no exception. Starting bright and early at 7am, cooking is an all-day event and a family affair. Thanksgiving at Shea’s always guarantees a house full of music, joy, and kids’ laughter. Even when family members move away, there seems to always be someone new, from babies to friends, to join the party.
Though her Thanksgiving feast stays fairly traditional, Shea does have one new dish she’s added to the mix: birthday cake. “My 6 year-old son was born the day after Thanksgiving, so a special new tradition has been adding whatever cake he wants as the grand finale!” Now that’s a celebration we can get behind.
“Poultry seasoning is all about personal preference. I love just a thin layer on top but I know my mom can’t get enough of it! Just be careful – the more it cooks the deepers the flavor gets, so you won’t truly know how strong it is until it’s done.”
- 1 large sweet or yellow onion, finely minced
- 1/2 of a standard bag of celery finely minced (Shea tip’s: make sure to include the leafy, small greens at the very center. They are tender and sweet!)
- 1 stick of butter
- 1/2 loaf of white bread
- 1/2 loaf of wheat bread
- 1 32 ounce box of chicken stock
- 1 heaping tablespoon of poultry seasoning or to taste
- Salt and pepper to taste
- Optional: We added some chopped carrots, apples, and pecans for color and crunch!
- Put slices of bread in the oven, directly on rack. With the oven at 250F, dry the bread for about 20 minutes per side, or until completely dry and brittle. You’re not looking to brown it, just dry it. Break it up into bite sized pieces.
- Cook onion and celery (and carrots, if adding) in a large pan with a full stick of butter on medium for 5-8 minutes or until soft and cooked through, but not brown.
- Sprinkle a heaping tablespoon of poultry seasoning over top of the vegetables and stir to combine.
- Alternate adding handfuls of bread and pours of chicken stock. Once all your bread is added, finish adding chicken stock until the mixture is wet through, but not soggy. It should be close to the whole box of stock, but not all. Stir well to combine.
- Adjust seasoning as needed, adding more salt, pepper, and poultry seasoning. (Add chopped apple and pecans here if using).
- Spoon loosely into the turkey and cook as needed or cook in a casserole dish.
- Turkey: Place the turkey neck on top of the stuffing to infuse it with a great turkey taste. Remove the turkey neck and discard before serving.
- Casserole: Cook in a casserole dish at 350F for 45-50 minutes or until the top is brown and crispy.
Pair Shea F.’s stuffing with Heinz HomeStyle Gravy, now on sale! Shop featured products from Stove Top®, Heinz®, Cool Whip®, Planters®, and more. Spend $20 to get $4 off your next order.