Great-Grandma Chun’s Thanksgiving Stuffing

This is the only stuffing I will ever eat… or at least the only stuffing I will ever enjoy. Don’t even bring Stove Top near me, or I may be tempted to spit in it.

This is my great-grandma’s recipe on my mom’s side of the family, and it is one of my favorite foods. Ever. My mom has made this for every Thanksgiving I can remember, and I have made it on my own for several Thanksgiving, Easter and just-because feasts with friends. The Thanksgiving I lived in France, I scoured three grocery stores to find all the spices that are in poultry seasoning, just so I could make this stuffing. It’s really that good. Enjoy!


1 lb. bacon (I recommend making a half-pound more to make up for the people wandering into the kitchen to steal a piece or two)
1 large loaf of white bread, torn up into small pieces
1 onion, chopped fine
1/2 bunch fresh cilantro
1/2 cup celery, cut up
2 tsp. poultry seasoning (I do this “to taste,” usually adding more than the recipe calls for. I like me some poultry seasoning.)
Chicken broth

Microwave bacon in batches until crisp; drain and chop. Sneak a piece or two into your mouth. Stir-fry onion, celery and cilantro; add bacon. Moisten bread with a little chicken broth (just a splash; otherwise, the bread gets too soggy) and mix into stir fry. Season with poultry seasoning, salt and pepper. Mix well and stuff loosely into turkey. The turkey juices will add extra deliciousness to the stuffing.

If you have extra stuffing that won’t fit in the turkey, heat the rest in a casserole dish, adding chicken broth periodically to keep it from drying out. For a large turkey, double the recipe.

Note: I made two roasting chickens with this stuffing last Thanksgiving, and it turned out brilliantly! The meat was much jucier and flavorful than turkey, in my opinion.


One Response to Great-Grandma Chun’s Thanksgiving Stuffing

  1. Erin says:

    YAY! Thx Gillie…my family is obsessed and amazed with this one.

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