Thanksgiving stuffing

The stuffing for the turkey is another "traditional" recipe for Thanksgiving that I never change. I know there are all kinds of interesting stuffing recipes using things like dried fruit, nuts, corn meal, etc. Martha Stewart always has interesting combinations. But I can't ever change mine. It's too much of our tradition and I certainly don't want to cause that fearful family riot! This stuffing recipe is my mom's recipe. I still have it scribbled on an old scratch paper that I wrote it down on as she told me over the phone while my two preschoolers were running around the background (most likely getting into trouble which they would always do the minute they saw me on the phone!) I started doing Thanksgiving at our house when my kids were in preschool which was a big deal for me! My older sister always did it before but I was eager to take on the tradition, for some crazy reason….! Learning to multi-task is an under-statement! I now have 20 years worth of Thanksgiving dinners under my belt! And now it's fun taking my time and putting all the little special touches on everything. But I still remember making that call to my mom the day before Thanksgiving and asking her how she made her stuffing. Again, its sort of hodge-podge written recipe, but that's how the good ones are…

Bread and Sage Stuffing

For a turkey that is over 12 pounds.

2 cups chopped onions

2 cups chopped celery

1/2 cup celery leaves, chopped

1/2 cup butter

1. Saute onions, celery and leaves in butter about 5 minutes.

2. Add:

1 tsp. sage

1/2 tsp thyme

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. parsley

3. Add: 12 cups bread cubes

I will buy those bags of stuffing mix, although you can tear up pieces of day old bread.

4. Add 4 cups of liquid stock. (more or less, as desired. Use the liquid from boiling the turkey neck and giblets) Add cooked and chopped giblets. You can also use chicken broth.

Add as much as needed to make stuffing moist.

5. Stuff loosely into the turkey's body cavity and neck cavity.

6. Cook the turkey at 325 degrees F with the stuffing according to the chart below since the turkey will take longer with stuffing.

Weight of Bird	Roasting (Unstuffed)	Roasting (Stuffed)
10 to 18 pounds	3 to 3-1/2 hours	3-3/4 to 4-1/2 hours
18 to 22 pounds	3-1/2 to 4 hours	4-1/2 to 5 hours
22 to 24 pounds	4 to 4-1/2 hours	5 to 5-1/2 hours
24 to 29 pounds	4-1/2 to 5 hours	5-1/2 to 6-1/4 hours

7. Cook the turkey until the thickest part of the thigh reaches 165 degrees F and the interior of the stuffing reaches 165 degrees F.

Comments

Trader Joe's Gluten-Free Oatmeal, Peanut Butter and Chocolate Chip Cookies

I don't have very many gluten-free cookies on my blog because quite frankly, I usually don't like gluten-free. But occasionally, I do find a good recipe and this is one that is from the back of the Trader Joe's oatmeal and it's a good one. My friend brought some over to our house last weekend when Nick and family were here for our birthday celebrations and we all loved them. My friend lives a few blocks away and we walk the neighborhood together on weekends. We can easily go 5 miles in no time, talking non-stop. She loves exploring our neighborhood as much as I do and we discover so many favorite little spots. We even found a property with a horse (or more like a pony, I should say.) The views are always quite lovely, too. Bruce and I had our thirty-ninth wedding anniversary on July 18th and I made a point of walking past the house where we had our wedding reception. I told my friend, "Thirty-nine years ago today, t...

Meatloaf by Mark Bittman

Once again, I turned on the television yesterday and saw that Mark Bittman was on the Today show and was making his version of meatloaf . This must be meatloaf season. It was surprisingly similar to the Pioneer Woman's version who was also recently on. I was a little surprised of his version because Mark Bittman is into healthy eating and has lost a lot of weight and improved his health by changing his diet which he writes about in his book, Food Matters . His meatloaf recipe also included bacon and cheese! I must be doing something wrong. The thing to remember, which he writes about in his book, is that you can eat healthy without going extreme or changing your whole life. If you don't know who Mark Bittman is, he is a food writer and a four star chef with multiple cookbooks who loves to eat but changed his food philosophy to improve his health. He tells his story in Food Matters and provides ...

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand and add chicken or Italian sausage for a heftier dish, if you prefer. Makes 4-6 servings 3 Tbsp. olive oil 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 tsp. salt, divided 2 cloves garlic, minced 4 cups vegetable broth, divided 7 cups stemmed, chopped kale (about 1 bunch) 2 (15-ounce) cans cannellini beans, rinsed, drained and divided 1 (15-ounce) can black beans, rinsed and drained 1/2 tsp. freshly ground black pepper 1 Tbsp. red wine vinegar 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary 1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 6 minutes or until tender. Stir in 1/4 tsp. salt and garlic; cook 1 minute. 2. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simme...

Sylvia's Scenario

Search This Blog