can’t believe that Thanksgiving is right around the corner.  As I get older, I remember family traditions and how they are important to carry on.  When I was a child, we always went to Grandma Peggy’s the night before Thanksgiving.  She would make a feast with ham and turkey, mashed potatoes, scalloped corn, green-bean casserole, stuffing, and lots of homemade pies. It was enough for 40 people because that is how many crammed into her two-bedroom home in Southwest Minnesota.   

On Thanksgiving Day, we would go to Grandma Donna’s and do the exact same thing all over again.  

It was a fun time to spend with aunts, uncles and cousins.  We could hardly wait for Christmas to roll around to have the same fun.  

Pumpkin pie and bread stuffing was always a staple at both grandmas’ homes.  

My favorite part of Thanksgiving dinner is the stuffing, and it cannot be Stovetop.  

Grandma would always bake hers in a pan, rather than stuffing it in the turkey.  There were always so many people that loved her stuffing that she couldn’t get enough in the bird.  

Let me share her recipe.



Bread Stuffing


What You’ll Need:

6  tablespoons of onion

1/2 cup of butter

8 cups of dried unseasoned bread cubes

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons poultry seasoning

1 teaspoon of ground sage

2 teaspoons baking powder 

2 cups of chicken broth



Finely chop 6 Tablespoons of onion and microwave them until tender with a ½ cup of real butter.  When onions are tender combine them with 8 cups of dried unseasoned bread cubes (they sell these in the bakery department at most grocery stores), ½ teaspoon salt, ½ teaspoon pepper, 2 teaspoons poultry seasoning, 1 teaspoon of ground sage, 2 teaspoons baking powder (to make it nice and fluffy) and 2 cups of chicken broth.  Place in a 9x13 pan brushed with butter and bake covered at 350 degrees for 35-45 min.

(Editor’s Note: Kathy Bullerman is a personal chef in Oro Valley. To reach Bullerman, visit her website at

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