Grandma’s homemade stuffing
We all have these recipes don’t we? Family legends, handed down through the generations that just make everyone feel warm and cosy, even when you only talk about them. In my family, it is Grandma’s stuffing.
My grandma died when I was just four years old, and I love to think how much it might blow her mind that here I am, 33 years later about to put her wonderful recipe online. It’s also something I would say I am a little apprehensive about – this family heirloom to some extent, put out there into the world. I keep coming back to the idea of is this even mine to share? It’s so funny because no-one has the ownership of a recipe and who better to share a recipe created by my grandma (and potentially her mum or mother in law before her) than her granddaughter.
It’s funny how protective we can feel over these things isn’t it?
In our family, and extended family, Grandma’s stuffing (it’s official name by the way) is legendary. Not only is it amazing but it works as the perfect accompaniment to Christmas dinner, and really any poultry based roast dinner. It is the perfect mix of fresh onions, herbs (I’ve listed dried herbs but you can, of course, use fresh herbs if you have access to them) and fresh breadcrumbs. You can use any type of bread crumbs too, whatever works best for you. I’ve never tried this with anything other than the original ingredients as my Grandma made it – but if you make it vegan, or gluten free, I would love to hear how you get on.
It’s so funny, because my dad gave me this recipe a long time ago and as I make it I have to figure out exactly what the measurements are, as some of it was just my grandma eye balling it, with some measurements. But as with all recipes it is always a work in progress.
The recipe
Grandma's Sage & Onion Stuffing
Ingredients
- 2 lbs Onions
- 16 oz Water
- 3 tbsp Dried Sage
- 1 tbsp Mixed herbs
- 2 oz Dripping/Lard
- 1 loaf bread, into breadcrumbs
Instructions
- Peel and chop onions
- Add to saucepan and add water and herbs
- Cook on hob until all water has evapourated
- Remove mixture from the hob and melt in the dripping/lard/butter
- Next, blend the bread in a blender to make fine breadcrumbs
- Add the breadcrumbs in slowly, mixing as you go, until mixture feels stiffer but still moist
- Transfer into a greased dish and cook in the oven for 15 minutes
This is a recipe that is so precious to me and my family, and I hope you love it as much as me and my family do too. I would love to hear if you try this recipe so be sure to follow me over on Instagram, where you can also find the video on how to make it too. Be sure to check out all my favourite recipes right here on the blog too.
