Ye Old Holiday Recipes We’ve found a couple of classic favorites from readers that are time tested and approved!
Parsley Stuffing
Christmas Breakfast
This recipe comes to us from Sarah Ford. Her husband’s stuffing recipe came from England and across the plains with his ancestors. It was handed down and taught to every generation and now he’s taught the kids to make it. His great great grandfather was Charles Lambert, a stone mason on the Nauvoo temple in Illinois and also the Salt Lake Temple. In fact, he carved many of the old headstones in Salt Lake City cemetery and Bountiful city cemetery. The recipe for Parsley stuffing is attributed to his line.
This recipe came to us by Jill Bonsteel, who had a great grandmother who would put milk gravy on everything. They call it Christmas Breakfast.
Heavy bread torn into pieces Lots of softened butter Parsley
That’s it! It’s a time consuming, labor intensive process, but everyone loves it. You have to use the densest, heaviest bread you can find. Tear it into pieces. You wash and finely mince parsley leaves, pat the excess moisture out, and mix with the bread. Then you take softened butter and with your hands, mix it through the bread and parsley. I can’t even tell you amounts because it varies. It’s all done by a “feel.” However, we use six to eight loaves of bread, six to eight bunches of parsley, and 2-4 pounds of butter to feed everyone. The bread is then roasted in the oven until it is toasted golden brown. It has to be watched carefully so it doesn’t burn. Our kids have helped with it since they were old enough to tear pieces of bread. We make a lot, enough to last for a week or so after Thanksgiving. It also freezes really well.
Cooked ham slices Eggs sunny side up or over easy Homemade bread broken up Milk gravy with ham drippings (recipe below)
All ingredients are cut in small pieces and mixed all together. One year, they used fresh bread, a hillshire farms summer sausage powered eggs and powder milk and it turned out fine too.
Paula Deen’s Milk Gravy Recipe 1 -2 tablespoon vegetable oil or 1 -2 tablespoon vegetable shortening 4 tablespoons all-purpose flour 3 cups whole milk 1 teaspoon black pepper 1⁄2 teaspoon salt
Use ham drippings instead of oil
Heat 1-2 tablespoons oil in a skillet over medium heat. Whisk in flour, whisking constantly for about 1 minute. Slowly add milk, whisking constantly. Stir in pepper and salt and continue cooking. Whisk constantly for about 10 minutes, or until thickened.
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