Originally Posted by
quiltingcandy
I do bread stuffing with the various breads saved over the past few months with celery, onions, turkey broth and various seasoning. It is the same my mother made and my husband's mom made the same type too. (Maybe that's why we have been married 40 years.)
Fondest memories were of "nipping" the whole/solid loaf of bread the night before for the stuffing. What an honor! Hahaha
Similar recipe... seasoning is only thyme, some salt, a little black pepper.
Saving the heels and any leftover buns, etc. is easy in the freezer (if you have some room) and instead of turkey broth, I just use water... Heck, by the time it's cooked INSIDE the turkey, it gets enough flavor. Any extra OUTSIDE can be doctored up with gravy! Yummmmm.......
Happy Hanukkah to our Jewish quilters.
Happy Thanksgiving to all.