George Batrus from Tom & Joe’s Diner in Altoona shares his recipe for Stuffing.
4 loaves bread
2 cups diced onion
2 cups diced celery
1 lb (4 sticks) margarine
2 cup water
2 cup chicken broth
One full size steam table pan (approx. 36 servings) or use to stuff a turkey approx. 24lb
Cube bread in anticipation of making the bread stuffing. In a sauce pan, melt the margarine and add the onions and celery and simmer until they become slightly soft, but do not brown. Add the hot margarine, onion, and celery mix to the cubed bread. Add salt, pepper, and poultry seasoning and break the 4 eggs into the mix. Mix thoroughly with your hands folding the eggs into the bread mix. Add the water and chicken broth slowly while still folding the ingredients together. Once ingredients are well mixed, you can use to stuff a turkey, make stuffing balls, or spread the mix into a full size narrow steam table pan. Cook the bread stuffing in a preheated oven at 350 degrees. Check the temperature to verify it is cooked at 165 degrees. Cooking times will depend on whether or not the pan was placed in the over from the refrigerator and right after preparing. If the bread stuffing was formed into a loaf, balls, or a pan it will take approximately 45 minutes to one hour. If used to stuff a turkey, please use the proper cooking charts for approximate times.
Visit Tom & Joe’s Diner in Downtown Altoona at 1201 13th Avenue, , , or give them a call at (814) 943-3423 for more information.