Grandma Kelly’s Hot Dog Stuffing

January 3, 2011 at 9:28 pm | Posted in Uncategorized | 2 Comments

When Matt and I first started dating, somehow the topic of Thanksgiving stuffing and dressing was broached.  My dad has cooked a number of different types of dressing in my lifetime, like oyster dressing and cornbread dressing.  We don’t have a standard family recipe but instead have experimented with a variety of recipes.

Matt told me emphatically that there was only one kind of stuffing worth eating, much less cooking, and that was his family’s recipe for stuffing made with hot dog buns.

(Hot dog buns?  Did you just wrinkle your nose up like I did when I heard this?  It’s a good thing you are not Matt’s girlfriend.)

So for our first Thanksgiving together, I tasted, with some trepidation, a batch of this stuffing made by Matt’s mom.  And it was delicious!  You would never know it is made with hot dog buns, but I think that hot dog buns provide the perfect amount of bread “crust” to soft bread ratio, which makes it just right for stuffing.  Now I am a believer.
Ingredients:

  • 1 ½ dozen hot dog rolls (12 cups)
  • 2 sticks butter
  • 1 ½ cup chopped onion
  • 3 cups chopped celery
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 2 tsp ground sage
  • 2 chicken bouillon cubes stirred into 2 cups boiling water
  • 2 eggs

Tear the buns into quarter-size pieces and throw them into a bowl.  You may need a large bowl, but the buns will shrink dramatically once you have added the liquid.

Sauté onions and celery in the butter and add to buns with the seasoning and toss.

Add liquid slowly, making sure the stuffing isn’t too runny.  Beat eggs and add to mixture.

Stuff turkey and bake leftover stuffing in a greased baking dish for 30-45 minutes (or bake all the stuffing)!  For the record, this is a double batch below.

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2 Comments »

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  1. I just made this since we ha a birthday party and had leftover hot dog buns. We don’t often eat hot dogs, so they would just end up being fed to the chickens. I was totally in the mood for a stuffing and a use for these buns an I found it 😉
    The only thing I changed was I used. 2 cups of chicken bone broth since I have a bunch and don’t use the dried stuff. But I heated it up like you said and baked it all up in the oven for 40 min at 350 (convection)
    This was fantastic. Not sure what 2 sticks is, but I used 1/2 lb of butter and seemed like enough.
    Thanks for the new recipe!!

  2. Sounds like you either make your own butter or buy in bulk. Butter comes packaged as 4 individual wrapped sticks to a pound


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