Friday, December 3, 2010

Thanksgiving Stuffing Recipe

Moi asked me for the stuffing recipe that I featured in my Thanksgiving Nightmare Family Get-together. I forget where I got it from, so I'm posting it here. It includes changes I made to the original, so I guess it's now (technically) my recipe. The original called for 1 cup of chicken stock, but I ended up going with about 4 cups because I like very moist stuffing - so use your judgement. I also used more pair, apple and onion then called for too because that's how I roll.

Traditional Bread Stuffing with Herbs

Total Time: 1 hr 30 min
Cook Time: 40 min
Oven Temp: 325


• 1/2 cup(s) (1 stick) margarine, substitute butter
• 5 large celery stalks, chopped
• 1 large onion, chopped
• 1 teaspoon(s) fresh thyme
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 3 teaspoon(s) fresh sage
• 4 cups chicken stock (don't add all at once - save some for last)
• 2 loaf(s) (16 ounces each) sliced firm white bread , lightly toasted and cut into 1/2-inch cubes or 1 bag of Arnold Stuffing
• 1/2 cup(s) loosely packed fresh parsley leaves, chopped
• 1 apple, diced (peel left on)
• 1 pear, diced (peel left on)
1. Preheat oven to 325 degrees F. In 12-inch skillet, melt margarine or butter over medium heat. Add celery, onion, apple and pear and cook 15 minutes or until tender, stirring occasionally.
2. Stir in thyme, salt, pepper, sage, chicken stock (to taste); remove skillet from heat.
3. Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.
4. Spoon stuffing into 13-inch by 9-inch glass baking dish (or stuff turkey); cover with foil and bake 40 minutes or until heated through.


Jenny said...

I love it. I can substitute the chicken broth with vegetable broth and have a fabulous stuffing. My brother (vegetarian) brought the stuffing last week and he said it's all about the sage? Do you agree?

Pam said...

MMMMMMM. Our stuffing bombed this year. This looks wonderful. My favorite after-Thanksgiving food? A stuffing sandwich. YUMMMMM.

Anonymous said...

You didn't mention the apple and pear except in the ingredients list.

Buzz Kill said...

As Troll pointed out, the pear and apple were left out of the instructions. I hit this same snag when I was making it and forgot to revise the recipe. So I re-read through it and made some additional edits to reflect exactly what I did. I cooked the apple and pear with the celery and onion. I did not use water at all - just chicken stock. Sorry for the confusion.

Yes you can. And I used stock instead of broth because I think it gives it a richer taste.

I would partially agree with your brother about the sage (herbs in this case) but also the bread cubes. I used the arnold packaged cubes to save time and it came out good. I'm sure using your own toasted bread would be better. The Boy likes cornbread stuffing so I may substitute cornbread next year (with the Mrs' seal of approval).

Stuffing and cranberry sauce on a sandwich is good too.I also just fried up the last of the mashed potatoes (potato pancakes) this morning to go with my eggs.

Thanks for keeping me honest.

moi said...

Mmmmm . . . thanks. I notice you leave the peel on both the apple and the pear. Whenever I do that, though, I find the peel slips off when I chew it and that can be kind of annoying. Did that happen here or does the peel stay on?

Buzz Kill said...

To be honest, I didn't notice the peal at all. You do get apple and pear flavors in different bites and that made it interesting.

Heff said...

I must give Donna the Stuffing ! (recipe)