Chef Jeffrey Lizotte's Thanksgiving Stuffing

In many households, there are surely some special recipes passed down from generation to generation. Perhaps many of them detailing what exactly to stuff in that big cold, and somewhat scary cavity of the holiday bird. This is one I proclaim to be mine, beneficed from my Grandfather, Edmund “Brig” Ferris. It’s really a simple recipe, one that relies on good old American staples, a sturdy cocktail, a little bit of intuition and fun. A sure family table pleaser.
— Chef Jeffrey Lizotte

Chef Jeffrey Lizotte's Thanksgiving Stuffing

Serves 8-10


2 whole Pullman loafs
1 bunch celery, medium dice
2 onions, medium dice
12 eggs
1 cup golden raisins
4 Tbs Bell’s Poultry Seasoning
1 pound butter, melted
1/2 bunch fresh parsley

Optional, yet highly recommended:

2 oz Mount Gay Rum
6 oz Coca Cola
Ice cubes


Proceed to make rum and coke by adding all three ingredients together, mixing together lightly with a spoon in favorite cup. Enjoy liberally while making stuffing.

Pull apart bread with hands to achieve half dollar pieces. Place in a large mixing bowl. Chop celery, and onion. Add vegetables, raisins and Bell’s seasoning to bread and fold in until evenly dispersed. 

Crack eggs and beat lightly. With hands, massage the eggs and melted butter into bread mixture and fold until well incorporated. I encourage you to spill a little of the rum and coke into the stuffing mixture, one part for good luck, and one part remembrance of family passed. 

Fill the cavity of turkey or chicken to the brim, and cook the bird according to the desired method. Take an internal temperature reading of the stuffing while it's still inside the roasted bird. The finished temperature must be 165F. 

Alternatively, bake the stuffing in a 4” deep casserole dish at 350F for approximately 70 minutes or until the temperature reads 165F.