Laura McHugh's Grandma's Stuffing

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My grandma passed away just after I graduated from college, and I’ve now lived half of my life without her. That doesn’t seem possible, as she is with me each day in a hundred small ways, and especially in the kitchen: her dented measuring cup; the rolling pin with the broken handle.

Every Thanksgiving we make Grandma’s stuffing, and we do our best to get it right. She never wrote down her recipe, so we work from memory. It is a group effort. My sisters and I hover around the stove like a team of surgeons about to perform a risky operation. Our brothers stand back, requesting status updates and begging us not to screw up. We remind each other to be generous with the sage, to mix in the egg with bare hands. We fret over turkey drippings. We always think we won’t have enough bread and we always end up with too much.

When it comes out of the oven, I take a test bite, hoping that it will transport me back to my grandma’s tiny kitchen in Keokuk, Iowa, where she let us tear the bread and crack the eggs. When the stuffing turns out right, there is nothing better. We serve it with reverence, like communion wafers. We rejoice as though we have done something miraculous. We eat the scraps left on our children’s plates—they don’t quite grasp its importance. When it is right, it is more than stuffing; it is a certain kind of magic, like Grandma is still with us at the table.

Recipe: Grandma’s Stuffing

1 loaf of dried or toasted white bread

1 small onion, chopped

1 stalk of celery, chopped

2 eggs

Turkey drippings

Dried sage

Salt and pepper

Tear the bread into pieces and place in a baking dish (kids love to help with this part!). Sprinkle a generous amount of sage over the bread. Cook onion and celery until tender. In a mixing bowl,combine cooked onion and celery with two beaten eggs, more sage, and a little salt and pepper. Add this to the bread and mix with your hands. Pour turkey drippings over the stuffing, adding enough to make the bread moist, but not soggy. Feel free to sprinkle on some more sage, because Grandma was right, you can never have too much. Bake approximately 20 minutes at 350 degrees.

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