“At last the dishes were set on, and grace was said. It was succeeded by a breathless pause, as Mrs Cratchit, looking slowly all along the carving-knife, prepared to plunge it in the breast; but when she did, and when the long expected gush of stuffing issued forth, one murmur of delight arose around the board, and even Tiny Tim, excited by the two young Cratchits, beat on the table with the handle of his knife, and feebly cried Hurrah!” —A Christmas Carol by Charles Dickens
Cratchit’s Homemade Stuffing
- 1 Loaf of White Bread
- 2 Eggs, beaten
- 4 Cups Celery (including leaves), chopped
- 2 lrg. Onions, Chopped
- 1 Stick Butter, cut up
- 1 Tbsp. fresh, chopped Sage
- 1 1/2 tsp. fresh, chopped Rosemary
- 1 tsp. fresh, chopped Thyme
- Salt & Pepper, to taste
- 2 Cups Dried Cranberries
- 1 – 2 Cups Chopped Pecans (optional)
- 1/2 Cup Chicken or Turkey Broth (if not stuffing into bird)
Toast the bread slices on large trays in the oven until just beginning to golden (if you’re putting this in a fowl, reserve the end pieces). Remove & cut into 1/2″ cubes. Put the cubes into a huge bowl & toss with the beaten eggs to coat (it’s easiest to use your hands).
In a large frying pan on medium high, melt the butter, & then add in the celery& cook for about 5 minutes. Add in the onion & cook until tender. Add in the spices & toss to coat (you can adjust the measurements to taste). Lastly, add in the cranberries & optional nuts & cook for a couple minutes more. Toss the celery/cranberry mixture with the bread cubes.
If you’re putting the mixture into a turkey, goose, or chicken, do so now & then close up the openings with the reserved end slices. Bake the fowl as directed. If you’re baking this dressing separately, heat your oven to 350ºF & grease a large baking dish. Put the dressing in & pour the broth over it. Cover with foil & bake for about 30 minutes, & then remove the foil & bake for another 15-20 minutes, or until the top pieces are crispy & brown.