Dr. Andrew Heinisch recently joined Personal Care Dentistry, and our care team was excited to find out that he loves to bake (and is really good at it)! So we asked him for a favorite recipe of his for Thanksgiving, and he gave us this yummy recipe for Thanksgiving stuffing. The recipe is originally from his grandmother.
Preheat oven to 350 degrees
9 X 13 Glass baking dish
Lightly spray inside of dish with PAM
Break white bread into 1-inch pieces, spread on cookie sheet, bake until crunchy (takes about an hour and a half)
Buy a bag of pre-baked (saves time)
Mix baked bread with:
Seasoning salt
Garlic salt
Onion salt
Poultry seasoning
Sage (just a little)
Dices white onion (I like onion so I use a whole onion)
Diced green pepper (x1)
Dices celery (I like celery so I use the whole stalk)
Butter (1 stick, softened)
If you like gizzards go ahead and add them
Add chicken broth until mixture is sticky (Don’t want it dry but don’t want it soaking.  You will be adding two eggs.)
Taste and add additional seasoning to your liking.
Add 2 eggs (I always add the eggs last so that I can taste it to get my seasoning just right)
Place in baking dish and cover with aluminum foil.
Baking time will vary depending on how chicken broth was added. On average about an hour. It is done when a toothpick comes out clean. The inside will be soft and the outside will be crispy.