ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Beverly's Thanksgiving Stuffing Recipe

Updated on April 28, 2014

For many kids there is nothing better than waking up on Christmas morning or lighting the candles on the first night of Hanukah. For some maybe joy came from a birthday celebration or perhaps the first day of summer. For me, however, some of my fondest memories of childhood resonate from Thanksgiving dinners spent with my family at our modest suburban home in Delaware.

What else could you ask for? The family, the food, the football, and the colors of fall always made this one true American holiday my favorite. Did I mention the food? Thanksgiving was always Mom’s time to shine. She was a maestro in the kitchen who had been honing her skills over the course of a lifetime.

The menu rarely varied, but it would definitely taste a little better each year.  There was always the turkey, of course, along with brisket, mashed potatoes, her amazing mushroom barely soup, and various vegetable dishes.  But they were just the supporting cast.  The star of the night was always her incredible stuffing.

The recipe is simple; the best ones always are.  It is important to note, however, that while she would always stuff the bird directly which would contribute to the turkey’s flavor and moistness, she would discard it afterwards and cook the stuffing that she would eventually serve in a separate pan.


  • 3 Chopped Carrots
  • 3 Chopped Celery Stalks
  • 1 Lg. Chopped Onion
  • 1 Cup of Oatmeal
  • 2 Cups of Cornflakes
  • ¼ Lb of Butter
  • 1 Egg
  • Homemade Chicken Stock
  • ½ Lb of Chopped Mushrooms
  • 1 Small Chopped Apple
  • 2 Tbsp (approx) Thyme
  • 2 Tbsp (approx) Sage
  • Salt and Pepper (to taste)

How To Prepare

Mix all of the ingredients except for the chicken stock into a two-inch deep rectangular pan. Then add enough chicken stock to moisten the mixture but it is important not to make it too wet.

Cover the pan with foil, and bake at 350º for 45 minutes. Timing is crucial. Stuffing tastes best when served hot out of the oven. You should not cook it too far in advance.

Unfortunately, cancer cut Mom’s life short.  She died in 1994.  Nothing has ever been quite the same in my family. She was a matriarch supreme. She left me with many memories and traditions. I think about her all the time, but especially around Thanksgiving which was the holiday that she truly loved. The last couple of years I have tried to duplicate her stuffing. It still tastes great and the smell reminds me of home, but it is never quite as good as hers was.

I hope you enjoy!


    0 of 8192 characters used
    Post Comment

    No comments yet.